Thanksgiving Vegan Pumpkin Pie

Posted on by Irene Pastore

Pumpkin Pie With Tofu Whipped Cream Topping

Have Ready:
1 pie crust, pre-baked

Pie Filling
1 10.5-ounce package silken tofu (firm)
1 1/2 cups unsweetened cooked pumpkin (canned or puréed)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground clove

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 from Vegan Vittles by Joanne Stepaniak

Tofu Whipped Cream
½ block (8 ounces) firm tofu, cubed
¼ cup maple syrup
1 tablespoon cashew butter
½ teaspoon almond extract
1 teaspoon vanilla
Place all ingredients in a blender and purée until smooth and creamy. Adjust sweetness level to taste.
Makes 1½ cups
© 2008 Natural Kitchen Cooking School

Vegan recipes courtesy FarmAnimalSanctuary.org

One thought on “Thanksgiving Vegan Pumpkin Pie”

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