pumpkin pie 1

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Filed Under:vegan, vegetarian, pie,

Nothing says ?fall holidays? more than a homemade pumpkin pie. Serve this scrumptious pie with vegan whipped cream (try Rich's brand) or a scoop of nondairy ice cream.

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Ingredients [?] Add all ingredients to Shopping List

  •   1 unbaked 9-inch pastry crust
  •   1 1/2 Tbsp. molasses
  •   1 cup light brown sugar
  •   1 tsp. vanilla
  •   1/3 cup oil
  •   1 tsp. salt
  •   1/2 tsp. nutmeg
  •   3/4 tsp. ginger
  •   1 1/2 tsp. cinnamon
  •   1 16-oz. can pumpkin
  •   3/4 lb. silken tofu

Instructions

  1. Preheat oven to 350F.Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour.Chill and serve.

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"This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)"
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"Tasty cheesecake-like pumpkin pie. Originally submitted to ThanksgivingRecipe.com. "
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"Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie."
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I have made this pie for Thanksgivings and Christmases for over 40 years! It is extremely light and of such a high volume, it looks like clouds. We do not put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is spicy and sweet.
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