Vegan Pumpkin Pie Recipe #68432
by Smileyfroggy
1¼ hours | 10 min prep
SERVES 10 -15
- 1 (16 ounce) can pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1 (12 ounce) package soft tofu, processed in blender until smooth
- 1 9 inch pie shell
- Cream pumpkin and sugar.
- Add salt, spices, and tofu.
- Bake at 425 for 15 minutes, then at 350 for 40 minutes.
- Chill and serve.
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5 stars