Yields 8 servings.
Ingredients
- 1 15 oz can of pumpkin
- 1 8 oz container vegan cream cheese
- 1 container (12.3 oz) Mori-Nu firm silken tofu
- 1 cup granulated sugar
- 3 tbsp flour
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1- ½ tsp cinnamon
- ⅛ tsp salt
- ¼ tsp baking soda
- 1 vegan pie crust (see Recipe Tips/Variations below)
Instructions
- Preheat the oven to 350°F.
- Puree all of the filling ingredients in a food processor or blender until you have a very smooth consistency.
- Pour the filling into the unbaked pie crust and bake for 50 minutes.
- Allow the pie to cool for 60 minutes.
- Cover with plastic wrap and refrigerate for 6 hours or overnight before serving.
Recipe Tips/Variations
- It’s easy to buy pre-made vegan pie crusts in the freezer section of your store. Many mainstream brands are already vegan by accident! If you have the time and patience for making pie crust from scratch feel free to use your favorite vegan pie crust recipe for this yummy dessert.
- It helps to make the pie a day before your meal so it can set up and chill overnight.
