Vegan Pumpkin Pie. Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Firm silken tofu,
1: 15 oz can pumpkin,
1/2 cup: Fruit source or granulated,
Date sugar,
1/3 cup: Oil,
2 tbsp: Molasses,
1 tsp: Vanilla extract,
2 1/2 tsp: Ground cinnamon,
1 tsp: Nutmeg,
1 tsp: Allspice,
1/4 tsp: Ginger,
1: Unbaked crust of your,
Choice,
Directions:
Blend all ingredients, pour into pie shell and bake for 1 hour and
350 or till done.
Note that this is even better, if more expensive, if you use 2/3 cup
maple syrup instead of the fruit source and reduce the oil to a scant
1/4 cup.
From:. rfvc Digest V94 Issue
#205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
350 or till done.
Note that this is even better, if more expensive, if you use 2/3 cup
maple syrup instead of the fruit source and reduce the oil to a scant
1/4 cup.
From:
#205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp