Pumpkin Pie - Vegan
Ready In: 55 mins
Serves: 8
Ingredients
- 1 pie crust
- 12 ounces silken tofu
- 2 cups pumpkin puree
- 1⁄2 cup pure maple syrup
- 1⁄2 cup light brown sugar, fimly packed
- 1⁄4 cup cornstarch or 1⁄4 cup arrowroot
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon ginger
- 1⁄8 teaspoon clove
- 16 toasted pecans, for topping
Directions
- Preheat oven to 350 degrees.
- Prepare pie crust.
- Blend together the pumpkin, tofu maple syrup, brown sugar, cornstarch, and spices until the mixture is smooth and creamy.
- Pour into prepared crust, and smooth top of filling with a spatula.
- Bake for about 40-45 minutes, or until crust is lightly browned and the outermost inch of the filling is set.
- Don't worry is the center is still soft, it will continue to firm up as the pie cools.
- Gently press the toasted pecan halves into the filling. I did 2 concentric circles.
- Cool to room temperature and then chill until set, 1-2 hours.
- can be served chilled or at room temperature.
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