This recipe is from Ann Swissdorf. We have also made it, with great results, using one can of sweet potato in place of the pumpkin. Top a slice with a dollap of Nutty Whipped Topping and let the accolades begin!

 

• 16 oz. can of plain pumpkin (not pie filling)

• 12.3 oz. box of silken firm or extra-firm tofu

• 1 cup brown sugar

• ¼ cup arrowroot (substitute cornstarch if necessary)

• ¼ cup Earth Balance or 3 T coconut oil

• 1 T black strap molasses

• 1 tsp. vanilla

• 1 tsp. cinnamon

• ½ tsp. ground ginger

• ½ tsp. nutmeg

• ½ tsp. salt

• ½ tsp. allspice

 

1 unbaked pastry pie shell

 

Preheat the oven to 350 degrees.

 

In a food processor combine all the pie filling ingredients and blend until very smooth. Pour the mixture into the pie crust and bake for 1 hour. Remove from oven (the filling will be soft) and let the pie cool completely. Put the pie in a covered container and refrigerate overnight – or at least three hours - before serving.