Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pumpkin Pie

Cakes - Pie - -

INGREDIENTS

1 unbaked 9-inch / 23 cm pastry crust
3/4 lb / 350 g tofu
1 x 16 oz / 450 g can pumpkin
1 1/2 t cinnamon
3/4 t ginger
1/2 t nutmeg
1 t salt
1 t vanilla
1 1/2 t rice syrup
1 1/3 cup sugar
1/3 cup oil

METHOD

Preheat oven to 350F/180C. Blend all the ingredients in a blender until smooth and creamy. Pour this mixture into an unbaked pastry shell. Bake for one hour. Chill in the fridge before serving.

NOTES

I've been making this one for years. Very easy, simple and fools non veggies.

I always like to ask non-veggies if they'd ever tried tofu about halfway through their second helping of this... you should have seen my grandpa's face when I told him he just ate tofu and liked it.

posted by Mr Falafel

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[Reply] - [link] - It's true - [sarita] - 2006/10/26 - 02:41

This really is a good pumpkin pie. I think it is important that you use a blender. I used maple syrup instead of brown rice syrup, and I made them into tartlets.