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Vegan Pumpkin Pie

I've read a dozen or so recipes for vegan pumpkin pie but always came up short some way. I found one in The McDougall Quick And Easy cookbook but changed it to use maple syrup instead of honey. I upped the spices because I like my pumpkin pie really spicy!
 I also like to make a crumble of candied ginger and chopped pecans in the bottom of the pie before filling. 
Prep Time15 minutes
Cook Time1 hour
Chill2 hours
Total Time1 hour 15 minutes
Course: Dessert
Holiday: Thanksgiving
Servings: 8 People
Author: Snap Pea Sheep

Ingredients

  • 16 Oz Organic solid pack pumpkin NOT Pumpkin Pie Filling
  • 15 Oz Organic silken tofu
  • 2/3 Cup Maple Syrup
  • 1/3 Cup Date Sugar
  • 1 TSP Bourban Vanilla or Vanilla bean
  • 2 TSP Pumpkin Pie Spice
  • 1 TSP Ground Cinnamon
  • 1 TSP Ground Ginger
  • 1/2 TSP Ground Cloves
  • 1/4 Cup Finely chopped pecans
  • 1/4 Cup Finely chopped candied ginger
  • 1 Pie Shell

Instructions

  • Preheat oven to 350 degrees F.
  • Put all but the last three ingredients into a blender and blend until smooth.  
  • line the bottom of your pie crust with the chopped ginger and pecans.
  • Pour pumpkin mixture into pie shell and bake 1 hour. Remove from oven and set on cooling rack for 15 minutes. Refrigerate for at least 45 minutes.

Notes

 
Recipe by Snap Pea Sheep