Just in time for Thanksgiving. Here is a quick and super easy pumpkin pie recipe, that's sans dairy, eggs and nuts. Pour the mixture into a gluten free pie crust and it's also gluten free! I made this pie last weekend for an early Thanksgiving celebration, and everyone loved it. I don't even think my family realized there was tofu in it ;)Preheat the oven to 350°F. Combine the following ingredients in a blender until smooth:
- ¾ lbs. tofu
- 1 16 oz. can of pumpkin
- 1 ½ tsp. cinnamon
- ¾ tsp. ground ginger
- ½ tsp. nutmeg
- 1 tsp. salt
- 1/3 cup oil (I use extra virgin olive oil, but any kind is fine)
- 1 tsp. vanilla extract
- 1 cup light brown sugar
- 1 ½ tbsp. molasses
You can add more/less of the tofu to get the desired consistency. Pour the mixture into an unbaked pie crust (make sure you read the ingredients to make sure it's vegan). Bake for 1 hour. Let the pie cool completely, and then chill in the refrigerator. Cheers to vegcooking.com for the recipe.
