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Vegan Pumpkin Pie
A delicious Vegan Pumpkin Pie that will delight vegans and meat-eaters alike!
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Servings:
12
Author:
Vanessa Brady
Ingredients
1
12 oz Extra Firm Silken Tofu
1
16 oz Pumpkin Puree
½
cup
Sugar
½
tsp
Salt
1
tsp
Cinnamon
½
tsp
Ginger
¼
tsp
Cloves
2
Pie Shells
Instructions
Preheat oven to 425
Crumble the tofu with your hands into a blender. Add pumpkin puree and sugar and blend until creamy.
Transfer to a medium sized bowl and fold in the rest of the spices.
Use a large cookie cutter or round container to cut circles out of the pie shells large enough to cover the bottom of extra large muffin tins.
Fill shells with pumpkin pie filling and bake for 15 minutes at 425. Lower temp to 350 and bake for an additional 40 minutes.