Lowfat Vegan Pumpkin Pie
VegWeb.com
Ingredients
- 1 can (16 ounces) pureed pumpkin
3/4 cup sugar or Sucanat [1] (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9 inch graham cracker crust pie shell (I used one from Arrowhead Mills)
Directions
- Preheat oven to 425° F.
- Mix the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350° F and bake for another 60 minutes. Chill and serve.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American