Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
- 1 can (16 oz) organic pumpkin
- 8 oz silken tofu
- ½ cup brown sugar
- 2½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp allspice
- ½ tsp salt
- 1 unbaked pie shell (9 inches)
- Preheat the oven to 425 degrees F.
- Add all ingredients except the pie shell to a blender and blend until creamy.
- Pour the filling into the pie shell and bake for 15 minutes.
- Lower the heat to 350 degrees F, and continue baking for 30 minutes.
Makes 1 9-inch pie
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/easy-vegan-pumpkin-pie/
3.4.3174