What would Thanksgiving be without a wonderful gluten-free and dairy-free vegan pumpkin pie? I usually make 2 at a time because it gets eaten so quickly (just double the recipe with no problem). Treat yourself to some vegan whipped topping to finish it off (they have so many varieties of dairy-free whipped topping these days, who can resist?)
Cook Time: 75 minutes
Servings: 8
Ingredients
1 15-ounce can of pure PUMPKIN PUREE (not pumpkin pie mix)
3/4 cup BROWN SUGAR (light brown sugar makes a nicer looking pie)
1 12-ounce packages of EXTRA FIRM SILKEN TOFU
1 teaspoon CINNAMON
1/4 teaspoon CLOVES
1/4 teaspoon NUTMEG
1/2 teaspoon SALT
1/2 teaspoon GINGER (I like ginger, use less if you don't)
1 9-inch unbaked gluten-free PIE SHELL
Vegan WHIPPED TOPPING (optional but a really good complement)
Directions
- PREHEAT the oven to 435 degrees F
- BLEND the pumpkin and brown sugar in a blender
- ADD the tofu, salt, and spices and blend until smooth
- POUR the mixture into the pie shell (I recommend putting the pie on a cookie sheet because the filling tends to run over the sides)
- BAKE for 15 minutes then reduce temperature to 350 degrees F for another 60 minutes or until the filling has set
- CHILL and server with vegan whipped topping
From Lorian's Kitchen 