Vegan Pumpkin Pie Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
10 ounce: Firm silken tofu,
1 tsp: Vanilla extract,
15 ounce: Canned pumpkin,
2 1/2 tsp: Ground cinnamon,
1/2 cup: Fruit source* or,
1 tsp: Nutmeg,
-- granulated date sugar,
1 tsp: Allspice,
1/3 cup: Oil*,
1/4 tsp: Ginger,
2 tbsp: Molasses,
1: Unbaked crust of your choice,
Directions:
*Note that this is even better (but 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.
Blend all ingredients, pour into pie shell and bake for 1 hour at 350
F. or until done.
Adapted from the _American Vegetarian_ cookbook and posted in
rec.food.veg. cooking by ben@me.mech.utah.edu (Benjamin Spigle).
Formatted by Cathy Harned.
From: Cathy Harned Date: 09-25-94
Source from luhu.jp
maple syrup instead of the fruit source and reduce the oil to a scant
1/4 cup.
Blend all ingredients, pour into pie shell and bake for 1 hour at 350
F. or until done.
Adapted from the _American Vegetarian_ cookbook and posted in
rec.food.veg. cooking by ben@me.mech.utah.edu (Benjamin Spigle).
Formatted by Cathy Harned.
From: Cathy Harned Date: 09-25-94
Source from luhu.jp