Lowfat Vegan Pumpkin Pie

November 14, 2011 9:32:12 AM PST
Recipe courtesy of Wardrobe Workouts.

    Ingredients
  • 1 can (16 ounces) pureed pumpkin
  • 3/4 cup sugar or Sucanat (or 1/2 cup maple syrup)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 tablespoons cornstarch to firm up the pie filling
  • 1 package (10-12 ounces) silken/soft tofu
  • 1 9 inch graham cracker crust pie shell (I used one from Arrowhead Mills)

Directions

1. Preheat oven to 425° F.

2. Mix the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.

3. Pour mixture into pie shell and bake for 15 minutes.

4. Lower heat to 350° F and bake for another 60 minutes. Chill and serve.