Basic Pumpkin Pie

By Torie M.

Ingredients

  • 1 vegan pie crust
  • toasted pecan halves
  • 12 ounces silken tofu
  • 2 cups pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cornstarch
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves

Directions

  1. Put tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and cloves in the blender
  2. Pour into vegan pie crust
  3. Bake 40-45 mins at 350F
  4. Place toasted pecans in concentric circles while pie is hot
  5. Cool to room temperature, then chill for 1-2 hours

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Tuesday, September 15, 2020 - Tuesday, December 8, 2020

UMN Student Group Zoom Meeting

Tuesday, October 6, 2020

Vegan Recipe Swap!

Tuesday, October 20, 2020

Vegan Recipe Club via Zoom

Tuesday, November 3, 2020

Vegan Recipe Swap!