Easy Vegan Pumpkin Pie Recipe. A vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie. Scroll down for more vegan pumpkin pie recipes.
Ingredients:
- 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
- one pomegranate
Preparation:
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.
Then take the seeds from a pomegranate and sprinkle on top! Oh so pretty!!!!
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
Enjoy!
-Heather
