Pumpkin Pie


  • 1 15-oz. can pumpkin
  • 3⁄4 cup light brown sugar
  • 1 12-oz. package extra-firm silken tofu
  • 1 tsp. cinnamon
  • 1⁄4 tsp. cloves
  • 1⁄4 tsp. nutmeg
  • 1⁄2 tsp. salt
  • 1 9-inch unbaked pie shell
  • Vegan whipped cream (optional)


  1. Preheat the oven to 425°F.
  2. Blend the pumpkin and brown sugar in a blender or food processor. Add the tofu,spices,and salt and blend. Pour the mixture into the unbaked pie shell.
  3. Bake for 15 minutes, then reduce the heat to 350°F and bake for another 60 minutes or until the filling sets.
  4. Chill and serve topped with vegan whipped cream, if desired.

Makes 8 servings.

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