Vegan Chai Pumpkin Pie

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Ready In: 70 Minutes

Servings: 16

Adopted from The Native Foods Restaurant Cookbook

Ingredients:

1 (15 ounce) can canned pumpkin

12 1/2 ounces firm silken tofu

1/2 cup maple syrup

2 tablespoons vegetable oil

3 tablespoons unbleached flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cardamom

1 teaspoon fresh ginger, grated

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1 pie crust, prepared

Directions:

1. Preheat oven to 350°F
2. Place first eleven ingredients in a blender and blend well.
3. Pour into unbaked pie crust and bake for 1 hour.