Pumpkin Pie
The classic fall dessert done without dairy or eggs and all the flavor you've come to expect from this comfort food
Serves 8
- 1 vegan pie crust (homemade or store bought)
- 1 15 oz can pumpkin
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup sugar or maple syrup
- 2 tbsp blackstrap molasses
- 12 oz soy milk, rice milk, or almond milk
- 1/2 cup firm tofu (not silken)
Preheat the oven to 425 F. Press your crust into a pie pan. Mix all ingredients together in blender and pour into the crust. Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake for 40-50 minutes. Cool on the countertop for 30-60 minutes and then refrigerate. Serve with non-dairy whipped cream.
This recipe is adapted from Simple-Vegetarian-Recipes.com
Leaflet at The Big Pink Concert!
