Thanksgiving dinner without pumpkin pie is almost unimaginable to most people, well at least in my family. Here’s a vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. This recipe makes two 9-inch pies (6-8 servings each).
Classic Vegan Pumpkin Pie
1 16-ounce can of organic pumpkin purée
1 12.3-ounce package firm silken tofu
1 1/3 cups natural granulated sugar
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice mix
2 9-inch good-quality natural pie crusts ( Wholly Wholesome Organic Pie Shells)
1. Preheat the oven to 350° F.
2. Combine the pumpkin puree in a food processor with the next 4 ingredients and process until velvety smooth. If you have a small or medium-size processor, you may need to do this with half the ingredients at a time.
3. Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature. Cut into 6 or 8 wedges to serve.
Recipe from: From Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes For Special Occasions by Nava Atlas. © 2011 by Nava Atlas. Published by Sterling New York, an imprint of Sterling Publishing.