Pumpkin Pie

I've never been able to prepare a decent vegan pumpkin pie ... until now, thanks to this recipe that was adapted from "The Joy of Vegan Baking" ...

1 pie crust
one 12-oz. package of silken tofu
1 can pumpkin puree
1/2 cup maple syurp
1/2 cup brown sugar
1/4 cup cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat ovent to 350 degrees. Spread pie crust in pie pan. In food processor, blend together all remaining ingredients until smooth. Adjust spices to taste. Pour into prepared pie crust and bake for about 40 to 45 minutes. Don't worry if the center isn't fully set; it'll firm up as it cools. Remove from oven and place on wire rack to cool to room temperature before chilling another hour or two before serving.

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