i fucking LOVE pumpkin pie. i don’t know if y’all are aware of how much i love it, but it’s like one of my most favorite things in the whole world. seriously. i had 4 slices (1/2 a pie) on thanks giving and still could have eaten more.
what was most exciting about this thanksgiving is that i finally perfected my recipe. ever since i became vegan (about 3 years ago) i’ve been working on this recipe and doing everything i could to make it delicious. it all came together this time and i’m finally ready to release it to the world.
- 1 15 oz. can of pumpkin
- 1 12 oz. pack of firm silken tofu
- 1 HEAPING cup of brown sugar
- 3 tsp of pumpkin spice*
- 1 tbsp of corn starch
put all that into a food processor and blend the shit out of it. when it’s nice and wonderfully smooth, poor it into a pie crust. bake at about 400 degrees for about 30 minutes, but keep your eyes on it in case it gets out of hand. serve chilled.
*the pumpkin spice can be pre-made or you can mix your own. i know that the total of the ingredients below is short 1/3; i thought i’d leave that for you to decide.
- 4/3 tsp ground cinnamon
- 2/3 tsp ground ginger
- 1/3 tsp allspice
- 1/3 tsp nutmeg
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