Recipe Archives->Vegetarian->Pumpkin Pie 10

VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings
                                                                                 
2 cups well-baked and mashed butternut squash or sugar pumpkin
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust

Preheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the
remaining ingredients (except the crust, of course). Process until
velvety smooth.

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until
the mixture is set and the crust is golden. Let the pie cool to
room temperature. cut into 6 or 8 wedges to serve.

NOTES: To bake butternut squash or sugar pumpkin, halve the squash
or pumpkin (you need a really good knife to do so!) and scoop out
the seeds and fibers. Place the the halves cut side up in a foil-lined,
shallow baking dish and cover tightly with more foil. Bake for 40
to 50 minutes, or until easily pierced with a knife. When cool
enough to handle, scoop out the pulp and discard the skin. Use any
leftover squash or pumpkin pulp for another purpose.

If you want to make this in a hurry, you can use a 16-ounce can of
pureed pumpkin.

Printable version: pumpkin-pie10.txt.