Thanksgiving : Pumpkin Pie

21 Nov

12 oz tofu (any kind will work – I use regular firm, 12oz is 3/4 of a 1# block)
2 Tbsp orange juice
1/2 tsp salt
3/4 cup brown sugar
2 tsp pumpkin pie spice
1 16 oz can pumpkin (not pumpkin pie filling)
1 unbaked vegan pie shell (deep dish works best, make your own or check for lard)

Preheat oven to 425′. Process tofu and OJ in a food processor (or blender if you don’t have a food processor) until tofu has no lumps. Add remaining ingredients, blend until smooth, and pour into pie shell. Bake for 15 minutes, lower the heat to 350′, and then bake for another 40-50 minutes. Chill/Cool and serve with your favorite whipped topping.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: