I know, I know … the thought of tofu in a Thanksgiving pie may not sound awesome, but trust me on this one. I even tricked my tofu-hating brother into it last Thanksgiving by not telling him it was the big “V” word, and he loved it. This pie also got the seal of approval from my dog, Sadie (evidence pictured below), which isn’t saying much since she eats everything but bananas, but still. If you don’t like this pie, I’ll buy you a new one.*
Without further ado, I give you: Vegan Pumpkin Pie.
14 ounces firm tofu
2- 15 ounce cans pureed pumpkin
1 cup firmly packed organic coconut sugar
1/4 cup melted coconut oil
2 tablespoons organic molasses
1/4 cup organic non-GMO cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pumpkin spice
Vegan Pie Crust
Make It Happen
Preheat oven to 350 degrees fahrenheit
Blend all of the above ingredients in a food processor or with a whip and magic bullet or blender.
Pour the filling into the pie crust and bake for 1 hour.Cool, then cover and refrigerate for at least 4-5 hours while the pie sets.
“So the pie isn’t perfect? Cut it into wedges. Stay in control, and never panic.”
— Martha Stewart
Enjoy and let me know how it goes!