Pumpkin Pie

The classic fall dessert done without dairy or eggs and all the flavor you've come to expect from this comfort food

  • 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

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