Vegan Pumpkin Pie
For fresh pumpkin purée: Halve and remove the seeds of sugar pumpkins, place cut-side down in a baking dish, cover with foil, and bake at 375°F for 90 minutes. Scoop out the flesh and purée until smooth.
Serves: 8Hands-on: 5 minutesTotal: 1 hourDifficulty: Easy
- 2 cups pumpkin purée
- 1⁄2 cup brown sugar
- 1⁄4 cup sugar
- 1⁄2 tsp. salt
- 2 tsp. ground cinnamon
- 1⁄2 tsp. ground ginger
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. nutmeg
- 1⁄4 tsp. allspice
- 10 oz. firm tofu, drained and patted dry
- 1⁄2 package (16 oz.) vegan pie dough, pressed into a pie plate
- Preheat oven to 425°F.
- In a food processor, blend pumpkin, brown sugar, sugar, salt, cinnamon, ginger, cloves, nutmeg, allspice, and tofu until smooth. Pour into prepared pie crust and smooth with a spatula.
- Bake for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40 minutes, until crust is golden brown. Filling may still be somewhat wobbly. Chill for several hours before serving.