Don’t you guys just love pumpkin? Well, I really do! It just brings me right into Fall-making me think of family gatherings and good times. I’d been craving pumpkin pie since Halloween and figured I should have a go at making it. I found a few recipes online and decided to use one I found on VegWeb here. I’ve made this pie 3 different times since Halloween. 2 for Jason and I to share at home, and 1 for an LSU football party at my mom and step-dad’s house-and Jenn made one in Memphis as well. Each time, I ate way more than I should have and I believe my sister said she did the same. But that’s the fun in the season, right? Pumpkin is only appropriate to eat during this time of year, so why not go all in?! 🙂 We plan on making 1 or 2 of these for our own veggie Thanksgiving next week! I hope you guys try this recipe! You won’t regret it. Plus, the ONLY bad ingredient in here is the sugar-which can be cut in half and still be deeeelicious if you ask our opinion. We each used pre-made whole wheat crusts-but we’d love to hear your suggestions for yummy homemade crusts that we could use to impress everyone next week!
Tofu Pumpkin Pie (copied from VegWeb)
1 (16-ounce) can pureed pumpkin
3/4 cup sugar or sucanat OR 1/2 cup maple syrup
1 (10- to 12-ounce) package silken soft tofu (we actually used 1 package of firm Mori-Nu and it was great. Don’t use the low fat tofu, then the pie tastes like it was made with tofu.)
2 to 3 tablespoons cornstarch (to firm up the pie filling)
1 teaspoon ground allspice (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (9-inch) unbaked vegan pie shell (we used organic whole wheat pre-made crusts for ours)
1. Preheat oven to 425 degrees Fahrenheit.
2. Blend the pumpkin and sugar. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves).
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 degrees Fahrenheit and bake for another 60 minutes. Chill and serve.