vegan pumpkin pie
- 1 unbaked 9" vegan pie shell (graham crumb);
- ¾ lb light firm tofu (Silken);
- 16 oz can pumpkin purée;
- ½ c maple syrup;
- 2 tbsp oil;
- 2 tbsp molasses;
- 1 tsp pure vanilla extract;
- 1½ tsp cinnamon;
- ¾ tsp ground ginger;
- ½ salt;
- ½ ground nutmeg;
- ¼ tsp allspice.
Blend all ingredients in food processor until very well mixed. Pour into pie shell.
Bake in centre of oven for 1 hour, or until cracks begin to appear in filling.
Turn oven off & leave pie in oven for 30 minutes. Let cool in pan on rack.
Remove pie from oven & cool in fridge for at least 3 hours.
Serve alone, or with whipped/frozen topping of your choice.
Makes 16 wedges.
Note: crossposted to my own journal, with happy-making compliments included. :)