Vegan Chai Pumpkin Pie

Submitted by InnerHarmonyNutriti

"Adopted from The Native Foods Restaurant Cookbook"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 1 9-inch pie
• Serves: 8

ingredients

• 1 (15 ounce) can canned pumpkin
• 12 1⁄2 ounces firm silken tofu
• 1⁄2 cup maple syrup
• 2 tablespoons vegetable oil
• 3 tablespoons unbleached flour
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 teaspoons ground cardamom
• 1 teaspoon fresh ginger, grated
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon black pepper
• 1 pie crust, prepared

directions

1. Preheat oven to 350°F
2. Place first eleven ingredients in a blender and blend well.
3. Pour into unbaked pie crust and bake for 1 hour.