Try this veganized pie for your next holiday gathering or enjoy it anytime. And you can use our homemade standard pie crust recipe to accompany this recipe.
| Servings |
1 slice
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 342 | 0mg | 1g | 47g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.17 | Water saved (gallons) [animal consumption only] |
 |
.38 | Manure (pounds) not deposited into the environment |
 |
.29 | Grains / feed (pounds) not consumed by animals |
 |
.93 | Methane (gallons) not created by animals |
 |
11.4 | CO2 (pounds) not released into the atmosphere |
 |
.007 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
Ingredients
- 12 oz tofu (silken firm boxed) (drained)
- 7 1/2 oz pumpkin (canned)
- 1 C brown sugar (packed)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 C corn syrup (dark)
- 1 tsp vanilla
- 3/4 C pecans (coarsely chopped)
- 1/4 C pecans (halves)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Blend the tofu in a blender until smooth.
- In a medium bowl, add the tofu and the remaining ingredients (except for the pecan halves) and mix well.
- Pour the filling mixture into a prepared pie crust; add the pecan halves onto the top of the pie and bake at 425 degrees for 15 minutes. Lower the heat to 350 degrees, and continue to bake for another 40 minutes.
Recipe Notes
Chill the pie in the refrigerator for several hours. If desired, serve with our spiced cream topping or vanilla ice cream.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC