At the beginning of September all the restaurants and coffee houses brought out their fall recipes, so we will too! Here is a yummy recipe for vegan pumpkin pie. With the tofu, the texture of this pie is slightly different than traditional pumpkin pie, but it tastes almost exactly the same! You’ll need:
- 1 prepared pie crust
- 16 ounces silken tofu
- 1 (30-ounce) can pumpkin puree
- 1 1/2 cups sugar
- 2 tbsp pumpkin pie spice
- 1 tsp salt
Preheat over to 425 degrees. Press pie crust into 8-inch pie pan. Place the remaining ingredients in a blender and pulse until smooth. Pour the mixture into the pie crust and bake for 15 minutes. Turn down the over to 350 degrees and bake for an additional 20-25 minutes or until the filling it set in the center. Remove pie from oven and let cool completely. Enjoy!
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