Ingredients
1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)
16 oz organic pumpkin purée
3/4 cup maple syrup
3/4 cup raw sugar
1/3 cup unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
9-inch unbaked vegan pie crust
Preparation
The Filling
Preheat the oven to 400°F, Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth.
The Pie
Pour the mixture into the your pie crust and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.
