Vegan pumpkin pie recipe Cooking method
Vegan pumpkin pie recipe Ingredients:
• 1 350-g box of silken firm tofu, drained
• 1 heaping cup of cooked or canned pumpkin
• 1 to 1 1/4 cups brown or golden sugar, not packed tight (read this
first)
• dash salt
• 4 teaspoons blended "pumpkin pie spice" OR:
o 1 teaspoons cinnamon
o 1/2 teaspoon ground dry ginger
o 1/2 teaspoon ground cloves
o 1/2 teaspoon allspice
o 1 teaspoons nutmeg
• 1 pie crust
Heat oven to 375 degrees F. Blend the tofu in a food processor or
with a blender until smooth and cream-like, for about four minutes.
Stop the machine every once in a while to scrape large pieces of tofu
down into the machine's blades. Add the cooked pumpkin and blend some
more, again stopping the machine and scraping the mixture down. The
result should be a light orange-colored paste with no lumps of tofu.
Put the paste into a large mixing bowl and add the sugar, salt, and
spices. Mix well and spoon it into the pie crust; decorate with cheerful
shapes of leftover crust, if desired. Bake 30 to 40 minutes or until
the crusts are dark brown (but not burned).
Serve warm or chilled, plain or topped with whipped cream or ice cream.
Your Vegan pumpkin pie recipe is ready now
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