What you need:
1 pre-made vegan pie crust (graham cracker is a good, easy choice)
1 package of firm silken tofu
1 can pumpkin (organic, if possible)
1 ¼ cups brown sugar
¼ cup vegan sweetener of choice
4 teaspoons pumpkin pie spice blend
What you do:
Step 1: Preheat oven (or toaster oven) to 425 degrees (Fahrenheit)
Step 2: Break up tofu and combine with the pumpkin. Blend with a hand mixer, blender, food processor or whatever mixing tool you prefer.
Step 3: Add brown sugar, sweetener and pumpkin pie spice and mix well.
Step 4: Pour mixture into pre-made vegan pie crust and place in the oven or toaster oven.
Step 5: Bake your vegan pumpkin pie at 425 for about 15 minutes, then turn the oven down to 350 and bake for about 45-50 minutes. Baking time will differ depending on your oven, elevation and all that, so keep an eye on your pie.
Step 6: If your pie isn’t quite as firm as you would like, place it in the refrigerator until time to serve. Otherwise, this vegan pumpkin pie can be served warm or cold and goes quite well with vegan ice cream. I particularly love serving it with vegan Soyatoo whipped topping; however, I just heard that Safeway's store brand whipped topping in a can is vegan, and I plan to try that out very soon.
This recipe was originally posted on my old blog (Miss Mavyn's Vegan Blog) back in 2009, but I figured it was time to move it over to this blog.