Ingredients
-
1
-
3/4
-
1/2
-
1
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
-
-
Directions
Vegan Pumpkin Pie,,I made this pie for my son who is allergic to all dairy products for Thanksgiving yesterday and it came out AMAZING!!! used an oil pie crust which I made (so easy too!!) used all organic ingredients and it really was better than any vegan pumpkin pie I ever bought in the store. If you are trying to find an easy and delicious recipe, this is the one. Enjoy it!!!,I’ve never really liked pumpkin pie, but this one was delicious! My can of pumpkin was 15 oz instead of 16 oz (as called for), and my tofu was 14 oz instead of 12, but I think it evened out. It didn’t taste tofu-y, nor was it watery. My boyfriend squeezed the heck out of the tofu to get all the water out, so I think that helped. Non-veggie friend couldn’t tell it was tofu, either! Good recipe.
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Steps
|
1
Done
|
Cream Pumpkin and Sugar. |
|
2
Done
|
Add Salt, Spices, and Tofu. |
|
3
Done
|
Bake at 425 For 15 Minutes, Then at 350 For 40 Minutes. |
|
4
Done
|
Chill and Serve. |
