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Tofu Pumpkin Pie

    1 can (16 ounces) pureed pumpkin

3/4 cup sugar or sucanat (or 1/2 cup maple syrup)

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground allspice, optional

1/2 teaspoon ground nutmeg, optional

2-3 tablespoons cornstarch to firm up the pie filling

1 package (10-12 ounces) silken/soft tofu (use non-lowfat tofu!)

1 9-in unbaked vegan pie shell



Preheat oven to 425 F.  Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.  Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.  Chill and serve.  This pie is soooo yummy, it will fool almost anyone.  Top with non dairy topping and it will fool any pumpkin pie lover.

Serves: 8

Preparation time: about 1 hour + chilling time