Custom Search

Sunday, October 2, 2016

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  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

No comments:

Post a Comment

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