Pumpkin Maple Pie

A crust made with gingersnaps complements the fall spices in this classic American treat.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 25 small vegan gingersnaps
  • ¼ cup vegan margarine, melted
  • ½ tsp. vanilla
  • 1 can (6 oz.) pumpkin purée
  • ½ cup maple syrup
  • 1 12-ounce block silken tofu
  • ¼ cup sugar
  • 1½ tsp. cinnamon
  • ½ tsp. ginger powder
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. salt

Directions

  • Preheat oven to 400°F.
  • Process cookies in a food processor until finely ground. Add margarine and vanilla a bit at a time until mixture is sticky. Press evenly into a pie tin, spreading about ½ inch thick.
  • Process together the pumpkin, maple syrup, and tofu until smooth and creamy. Add sugar and spices and pour into piecrust.
  • Bake for 1 hour, or until done. Allow to cool before slicing and serving, as pie will set and firm as it cools.