My vegan friend Robin has been super helpful and supportive as Scott and I have taken on this veggie adventure. She gave me this recipe a month ago; I, of course, had to make it for Thanksgiving. What's Thanksgiving without pumpkin pie?! It turned out fabulous! We even had a pumpkin pie expert and hard-core carnivore deceived! (Don't worry, we told him he ate tofu AFTER he gobbled down his piece! ha ha)
* 1 pound soft tofu (try “silken” tofu for a creamier texture)
* 1 can 15 or 16oz pumpkin purée
* 3/4 cup maple syrup
* 3/4 cup sugar
* 1/3 cup unbleached all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon ground nutmeg
* 1 9-inch unbaked pie shell
Preheat the oven to 400°F.
Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.
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