Vegan Pumpkin Pie


(Taken from the cookbook: Simple Soybean)

  • 14-16 oz. canned pumpkin
  • 3⁄4 C sugar
  • 1⁄2 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 12 oz. box silken soft tofu - Blend in a blender till very smooth (do not use a hand mixer)

Preheat oven 425 F. Combine in a large bowl ingred. in order given till blended and pour into a 9” unbaked pie shell. Bake for 15 min. then lower heat to 350 F and bake the pie for 40-50 Min. till knife comes out clean from the center. Cool and serve.