Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Total time: 60 min
Ingredients: 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

Shop Ingredients

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

Serves: 8

Ingredients

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

Directions

Step 1
Preheat oven to 425°F.
Step 2
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.
Step 3
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.