How to Make a Vegan Pumpkin Pie

Pumpkin pie is yummy, but because of the eggs is a 'vegan no-no'. Here is a recipe that even a vegan can enjoy!

Ingredients

• 16 ounces pureed pumpkin (or one can)
  
• ½ cup syrup, Xylitol (natural sweetener) or 3/4 cup sugar
  
• ½ teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground ginger (or 1 tsp. fresh ginger, minced)
  
• ¼ teaspoon ground cloves
  
• 1 teaspoon ground allspice, optional
  
• ½ teaspoon ground nutmeg, optional
  
• 1 package (10-12 ounces) firm silken tofu
  
• 1 unbaked vegan pie shell
  

Steps

1. Preheat oven to 425 F.
   
2. Puree tofu and spices in food processor until stiff and creamy; you can add two tablespoons of soy or rice milk for the best consistency.
   
3. Blend in the pumpkin and sugar.
   
4. Pour mixture into pie shell or go crust free.
   
5. Bake for 15 minutes.
   
6. Lower heat to 350 F and bake for another 60 minutes.
   
7. Chill and serve.
   

Tips

• Don't use the low fat tofu, then the pie tastes like it was made with tofu.
  
• You can top it with non-dairy topping to finalize the pumpkin pie dish. Most people will not know that you used tofu!
  
• Preparation time: about 1 hour + chilling time
  

Things You'll Need

• Oven
  
• Food processor
  

Related wikiHows

• How to Bake an Apple Pie from Scratch
  
• How to Make Banana Raspberry Pie
  
• How to Make Lemon Pie
  
• How to Make Pecan Pie
  
• How to Make Pie Crust
  
• How to Bake a Cherry Pie
  
• How to Enjoy Eating Pie
  
• How to Make Pumpkin Pie Straight from the Pumpkin
  

Sources and Citations

• This article came from another creative commons site called Foodista.
  

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