thanksvegan Pumpkin Pie

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thanksvegan Pumpkin Pie

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Directions

#1. Preheat the oven to 425°F. #2. Blend the pumpkin purée and the brown sugar in a blender or food processor. Add the tofu, spices, and salt and blend until smooth. Pour into the unbaked pie shell. #3. Bake for 15 minutes, then reduce the heat to 350°F and bake for another 60 minutes, or until the filling sets. #4. Chill and serve topped with vegan whipped cream, if desired.

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Ingredients

1/2 tsp Urban Meadow® salt

1 tsp cinnamon

1/4 tsp cloves

1 (12 oz) pkg firm silken tofu

3/4 cup light brown sugar

1/4 tsp nutmeg

1 (15 oz) can pumpkin purée

1 (9 inch) unbaked pie shell (or your own homemade vegan crust)

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Nutrition Facts

Serving size: 6-8