Monday, November 2, 2009

Creamy Pumpkin Pie

One of the main reasons why I love this season is Variations on a Theme in the Key of Pumpkin! Pumpkin ice cream, pumpkin pie, pumpkin bars, pumpkin cheesecake...the list goes on. I've been trying to find a good vegan recipe for pumpkin pie that does not taste like raw pumpkin plunked in a pie shell, and yesterday I met with success!

1 15 oz. can pumpkin puree
3/4 c. sugar
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 c. silken tofu, processed in blender (with a little water) until smooth
1 cup soy milk (optional ~ I didn't use it because the tofu was so smooth)
1 9 in. pie shell

Cream together pumpkin, sugar, salt, spices, and tofu. Add milk (if you are using it).
Pour into pie shell and bake at 375-400 degrees for 60 - 75 minutes. Makes one 9" pie.

This pie tastes just like a regular pumpkin pie, but doesn't include the eggs or condensed milk, which I feel better about. It's texture is a little soft, but definitely delicious!

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