Ingredients

Ingredients (use vegan versions):

1 29oz canned pumpkin
1 1/2 cups vegan sugar
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 16oz silken tofu (firm)
2 unbaked 9 inch pie shells

Directions:

Mix together the pumpkin, salt, vegan sugar, and pie spice.

Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour into the pie shells.

Bake in preheated oven at 425 degrees for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

My family trick-or-treaters gobbled up 2 pies in nothing flat, and they are not vegetarian.

I am going to try this without the Ener-G Egg Replacer. I think it will still work. I''ll post a comment as to what I find out.

Makes: 2 pies