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.

Vegan Pumpkin Pie

 

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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.

Author: Epicurean Vegan

Ingredients

• 2 C pureed pumpkin
• ½ pkg. firm silken tofu
• ½ C + 2 Tbs granulated sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice mix

Directions

1. Preheat to 350.
2. Combine pumpkin in a food processor with next 4 ingredients; process until smooth.
3. Pour into crusts.
4. Bake 40-45 mins, or until set and crust is golden.

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