Today I will make another holiday tradition, pumpkin pie. This veganised recipe will be a hit at your thanksgiving table and no one will tell that this is vegan.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
slices
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Ingredients
- 1 package firm silken tofu drained and pressed
- 1 can vegan condenced coconut miik 11.5 oz or 1/2 cup vanilla vegan brevrage
- 1 tablespoon Energ Egg replacer
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon (1 t saigon, 1 t ceylon)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 1/2 cups granulated vegan sugar
- 1 can (15 oz) pumpkin
- 2 each unbaked 9 inch deep dish pie shells if frozen thaw first
Ingredients
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Instructions
- Preheat oven to 325 degrees Fahrenheit. In a blender place the tofu, milk, rum, egg replacer, vanilla, salt, cinnamon, ginger, and cloves. Blend until smooth. With blender on slowly blend in sugar until disolved. Add pumpkin and blend until smooth and well mixed.
- Place mixture in pie shells so they are evenly distributed. Tap pies against counter to remove air bubbles. Place in oven and bake for 40 - 50 minutes or until done. Cool on wire rack for 2 hours and then refrigerate.
Recipe Notes
For variety add a cup of chocolate chips or melted chocolate in mixture at the end. Pumpkin and chocolate go well together.
Alessi - Fine Mediterranean Sea Salt
Ener-G Egg Replacer
Saigon cinnamon
Ceylon cinnamon
Vegan sugar