Thanksgiving Vegan Pumpkin Pie
Pumpkin Pie With Tofu Whipped Cream Topping
1 10.5-ounce package silken tofu (firm)
1 1/2 cups unsweetened cooked pumpkin (canned or puréed)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
Preheat oven to 350°. Crumble tofu and place in food processor or blender. Add remaining ingredients and process the mixture until it is completely smooth and creamy. Pour the blended mixture into crust. Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.
Recipe from Vegan Vittles by Joanne Stepaniak
Tofu Whipped Cream
½ block (8 ounces) firm tofu, cubed
¼ cup maple syrup
1 tablespoon cashew butter
½ teaspoon almond extract
1 teaspoon vanilla
Place all ingredients in a blender and purée until smooth and creamy. Adjust sweetness level to taste.
Makes 1½ cups
© 2008 Natural Kitchen Cooking School
Vegan recipes courtesy FarmAnimalSanctuary.org
Posted on November 17, 2012, in Food, Recipes and tagged dairy-free desserts, Farm Animal Sanctuary, pumpkin pie, tofu whipped cream, vegan dessert recipe, Veganism. Bookmark the permalink. 1 Comment.