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.
3 comments:
YUM!! I'm gonna try it tonight.
Such a great idea ... did you try using pumpkin spice at all?
Hey Vegan Grrl! Thanks for your comment. I'm always so excited when someone takes the time to comment on a post.
No, I haven't tried using pumpkin spice because I didn't have any on hand that day. The pie was made with pretty much ingredients I already had around the house (I had to go out and buy a pie crust though) ;)
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