Yes, I realize it's a little early to be thinking about Thanksgiving, but I made an awesome, incredible, near-to-the-real-thing vegan pumpkin pie last night!!!! I thought I was going to have to either forego the pie, or eat dairy and eggs, but no! Awesome, tasty, and my friend Michelle (who is an omnivore who likes tofu) said it was great, too. It was also incredibly easy to make -- I think I had the pie in the oven in about 7 minutes. (I used a prepared piecrust. I have made my own pastry many, many times in the past, but I have had bad luck making wholegrain ones . . . bah. So I bought one this time 'round -- it's fabulous!)
Here's the recipe, originally from vegweb.com (but slightly adjusted by me and a few others):
Tofu Pumpkin Pie
16 ounces pureed pumpkin
3/4 cup natural granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 tablespoons cornstarch
12-ounce package firm silken tofu, obvious water poured off
1 9-inch unbaked pie shell (preferably whole grain)
1. Preheat the oven to 425.
2. Dump all of the ingredients except the pie shell into your blender and process until completely smooth. (Alternately, you can dump everything in a mixing bowl and use a hand blender to puree it all.)
3. Pour the pumpkin filling into the pie shell. Bake for 15 minutes.
4. Turn the heat down to 350 and bake for an additional 40 minutes.
5. Cool the pie one hour, then chill completely before serving.
And now, some photos . . .
On it's way into the oven:
I couldn't wait until it chilled to try a piece, so it broke a little bit (but held together well after fully chilled):