missKitty_79 (misskitty_79) wrote in vegancooking,

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vegan-friendly pie...

The first time I tried this, I followed the internet recipe exactly & found that it wasn't quite as good as it could have been. The texture, however, was exactly as should be, so I decided it was worth trying again. Brought it to a vegan friend's birthday party & I think I got both the cooking time & the spices right this time, since there were plenty of compliments to be had...

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.
Preheat the oven to 350°F.
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. :)
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