Vegan Pumpkin Pie
16oz extra firm silken tofu or firm
2 cups canned pumpkin
2/3 cup sugar
1 tsp vanilla extract
1 Tbl pumpkin pie spice, OR for your own Pumpkin pie spice, 1.5 tsp cinnamon, 3/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves
1 unbaked 9' pie crust OR 1 unbaked 9" pie crust
Directions: Preheat oven to 350. Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients, blend well. Pour into unbaked crust. Bake forapproximately 1 hour. Filling will be soft, but grow firmer as it chills.
Let me know if you need a crust recipe, too.
at 3:50 PM on Nov. 16, 2009