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Perfect Pumpkin Pie

  By Kris Giovanini  ,

October 26, 2015

Pumpkin pie is a staple at holidays and this vegan version will not disappoint!


16 oz. can of plain pumpkin (not pie filling)

12.3 oz. box of silken firm or extra-firm tofu

1 cup brown sugar

¼ cup arrowroot (substitute cornstarch if necessary)

¼ cup Earth Balance or 3 T coconut oil

1 T black strap molasses

1 tsp. vanilla

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. nutmeg

½ tsp. salt

½ tsp. allspice


1 unbaked pastry pie shell

Preheat the oven to 350 degrees.

In a food processor combine all the pie filling ingredients and blend until very smooth.

Pour the mixture into the pie crust and bake for 1 hour. Remove from oven (the filling will be soft) and let the pie cool completely. Put the pie in a covered container and refrigerate overnight – or at least three hours - before serving.



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