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pumpkin pie

Pumped Pumpkin Pie for all!

thehamptonsvegan
A vegan version of pumpkin pie that rivals the original dairy recipe. Rejoice, pumpkin pie people!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine vegan
Servings 6 servings

Ingredients
  

  • 14-16 ounce can 100% pure pumpkin
  • 3/4 cup organic sugar can sub with an qual amount of maple syrup
  • 10-12 ounces extra firm silken tofu like mori-nu shelf stable tofu
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 1 9 inch pie crust like Wholly Wholesome organic pie shell

Instructions
 

  • Preheat oven to 425 degrees F.
  • Blend everything together in a high-speed blender, mixing well to leave no white bits of tofu.
  • Pour the pumpkin filling into the unbaked pie shell. Place in the oven for 15 minutes.
  • Decrease oven temperature to 350 degrees F. Bake for another 45-50 minutes.
  • Cool on a wire rack, then refrigerate.

Notes

For a store bought pie crust try:
Wholly Wholesome Organic Pie Shells