Try this vegan twist on an American classic pie — for the holidays or anytime. And you can use our homemade standard pie crust recipe for this pie.
| Servings |
1 slice
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 169 | 0mg | 0.02g | 26g |
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)
- 15 oz pumpkin (canned)
- 3/4 C granulated sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger (ground)
- 1/4 tsp nutmeg
- 1/4 tsp cloves (ground)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Blend the tofu in a blender until smooth.
- Add the remaining ingredients to the blender and blend until smooth and creamy.
- Pour the filling mixture into a prepared pie crust; 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