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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This pie is awesome, I make it every year for thanksgiving and xmas. Ingredients:
10 -14 ounces firm silken tofu |
8 ounces vegan cream cheese (sometimes it's at the market, usually have to go to the health food store) |
1 cup canned pumpkin (not the pie mix, i suggest libby's) |
1 cup sugar |
3 tablespoons flour |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
2 teaspoons cinnamon (maybe 1-1/2) |
1/4 teaspoon salt (anywhere from 1/8-1/4) |
1/4 teaspoon baking soda |
1 pie crust |
Directions:
1. Preheat oven to 350°F.
2. Put all of the ingredients in a food processor/blender and blend until desired texture is reached.
3. Pour mixture into pie crust.
4. Bake for 45-50 minutes.
5. Let it cool for about 20-30 minutes.
6. Serve or cover and store in refrigerator.
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