1 pie crust, pre-baked
Or make your own crust and bake with the filling.
This one was made with spelt flour (for wheat allergy).
1 10.5 oz package silken tofu (extra firm for density)
1 1/2 cups unsweetened cooked pumpkin (canned or pureed)
1/2 cup agave syrup (or maple syrup)
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 350°. Crumble tofu and place in food processor or blender. Add remaining ingredients and process the mixture until it is completely smooth and creamy. Pour the blended mixture into crust. Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.
*Recipe originally from Vegan Vittles by Joanne Stepaniak, adapted to be free of wheat free and low in sugar.
Note: Agave Nectar has been shown to have a low glycemic index, lower than that of maple syrup. I use this safely for Hypoglycemia (low blood sugar). Agave has low glucose and is mostly fructose. It has been shown to be suitable to Type II Diabetics (high blood sugar not requiring insulin), but it depends on the severity of the Diabeties, and the Glycemic Index of the brand of Agave.