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| Vegan Pumpkin Pie
10 ounces of Firm silken tofu
1 15 ounces of can pumpkin
1/2 cup of fruit source or granulated
Date sugar
1/3 cup of oil
2 tablespoons of molasses
1 teaspoon of vanilla extract
2 1/2 teaspoons of ground cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
1/4 teaspoon of ginger
1 Unbaked crust of your Choice |
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Blend all ingredients, pour into pie shell and bake for 1 hour and 350ºF. or till done. Note that this is even better, if more expensive, if you use 2/3 cup maple syrup instead of the fruit source and reduce the oil to a scant 1/4 cup.
From: rfvc Digest V94 Issue
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