Vegan Chai Pumpkin Pie

Adopted from The Native Foods Restaurant Cookbook

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

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.