Prep Time::10 mins
Cook Time::55 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 5 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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1 (16 ounce) can pumpkin puree
1 (10.5 ounce) package silken tofu, drained
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (9 inch) ready-to-use vegan pie crust
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.
Tips
Double-check the pie crust ingredients if cooking for someone with allergies. Make it lighter by replacing 1/2 of the sugar with Splenda artificial sweetener.
You can make your own vegan pie crust with shortening, vegan margarine, or oil.