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.

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