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 PUMPKIN
PIE
Have Ready:
1 pie crust, pre-baked
Pie Filling:
1 10.5 oz package silken tofu (firm)
1 1/2 cups unsweetened cooked pumpkin (canned or pureed)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 350°. Crumble tofu and place in food processor
or blender. Add remaining ingredients and process the mixture until it
is completely smooth and creamy. Pour the blended mixture into crust.
Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.
Recipe from Vegan Vittles by Joanne Stepaniak.
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