My mom’s always been in charge of making the pies for holidays and there’s a good reason why. She’s damn good at it. Since I’ve gone vegan, she’s tried to make them vegan whenever she can (thanks, Mom!) She made a vegan pumpkin pie from Vegetarian Times a couple of years ago, but this year, there was an even easier one to try. This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe’s suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.
INGREDIENTS:
2 C pureed pumpkin
1/2 pkg. firm silken tofu
1/2 C + 2 Tbs granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice mix
DIRECTIONS:
Preheat to 350. Combine pumpkin in a food processor with next 4 ingredients; process until smooth. Pour into crusts. Bake 40-45 mins, or until set and crust is golden.
- 2 C pureed pumpkin
- ½ pkg. firm silken tofu
- ½ C + 2 Tbs granulated sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice mix
- Preheat to 350.
- Combine pumpkin in a food processor with next 4 ingredients; process until smooth.
- Pour into crusts.
- Bake 40-45 mins, or until set and crust is golden.
