Although it's past Thanksgiving, for me one can never have enough pie. This recipe is pretty convincing - surprise a holiday guest with a slice and tell them it's vegan afterward.
Quick and Easy Vegan Pumpkin Pie
Preheat Oven to 350 degrees.
12 oz. firm silken tofu
1 - 15 oz. can pumpkin
1/2 c. granulated sugar
1/3 c. canola oil
2 tbsp. molasses
1 tsp. vanilla extract
2 1/2 ts ground cinnamon
1/4 tsp. ground ginger
OR substitute cinnamon and ginger for 2- 3 tsp. pumpkin pie spice
1 Unbaked dairy-free crust of your choice ( I use the Mrs. Smith's brand deep dish frozen crust)
Add all ingredients into blender and blend. Pour into pie shell and bake for about 1 1/2 hours, or until done.
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