Eggless Pumpkin Pie

Eggless Pumpkin Pie

What you need:
1 (29 ounce) can pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 (16 ounce) package silken tofu (firm)
2 unbaked 9 inch pie shells

 

What you do:
1. Preheat oven to 425 degrees F. Mix together the pumpkin, salt, vegan sugar, and pie spice. Blend or food process the tofu until smooth.
2. Stir tofu into the pumpkin mixture, and pour into the pie shells.
3. Bake for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
My family trick-or-treaters gobbled up 2 pies in nothing flat, and they are not vegetarian.

Servings: 2

Originally found here

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