Thanksgiving is soon upon us, and Pumpkin Pie is my favorite Thanksgiving tradition. It's my favorite pie. It's easy to make (even easier with pre-made store-bought crusts), and it's a simple task to make it vegan. Experienced vegetarians are familiar with the silken tofu pumpkin pie, but I found the base recipe too light; I added almond butter to give the custard a richer taste and sensation, and the pie was a hit. I like spices, so this recipe is heavy on the spices; if it's too spicy for you, you can probably cut the spices in half and have a reasonably flavorful pumpkin pie.
Ingredients:
1 9-inch pie shell
1 16 oz. can of pumpkin
1 10 oz. package of silken tofu
1/2 c. almond butter
1 1/4 c. unrefined (vegan-friendly) sugar
1 tsp. vanilla
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
Directions:
Preheat the oven to 425°F.
Set aside the pie shell.
Whip all the other ingredients together until the tofu is broken into a creamy consistency.
Pour into the pie shell.
Bake at 425°F for 15 minutes.
Then, bake at 350°F for 40 minutes.
Serve cool.
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