Vegan Pumpkin Pie

Another holiday favorite - pumpkin pie! There are many variations of this popular dessert. Here's ours!

Pumpkin Pie


1 pkg. (about 8) organic graham crackers, crushed
1 can (15 oz.) pumpkin
1/3 cup Silken Lite tofu
1/3 cup agave nectar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1 - 1 1/2 cups of lite soy milk
egg replacer equivalent to 2 eggs

How we make it

Preheat oven to 375 degrees

Spray a 9" pie pan with cooking spray
Sprinkle the crushed graham crackers into
the pie pan. Moisten with enough water to
allow the graham cracker to stick together
to form the crust.

In a large mixing bowl add the pumpkin and the tofu.
Mix thoroughly, until well combined.
Add all of the other ingredients and beat until
smooth. Spread the mixture into the pie crust in the
pie pan.

Bake for 10 minutes. Reduce the oven setting to 350 degrees
and bake for another 25 minutes or until the pie is firm when
"jiggled". Allow to sit for at least 20 minutes before cutting.
Top with vanilla tofutti for an extra treat!

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