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Monday, November 21, 2016

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 intopie crust.
Bake for one hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired


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