Ingredients
- 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