Custom Search

Monday, November 16, 2009

Vegan Pumpkin Pie

Vegan Pumpkin Pie

•3/4 pound silken (soft) tofu
•1 16 ounce can pumpkin puree
•1 1/2 tsp cinnamon
•3/4 tsp ginger
•1/2 tsp nutmeg
•1/2 tsp salt
•1/3 cup oil
•1 tsp vanilla
•1 cup brown sugar
•1 1/2 tbsp molasses
•1 pre-made pie crust

Pre-heat oven to 350 degrees.
Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.
Bake for one hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired

recipe shared on the blog 11th heaven's Homemking Haven and

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post