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1 (16-ounce) can pureed pumpkin
3/4 cup sugar or sucanat
1/2 teaspoon salt
1 Tbs. coriander
1/8 tsp. cardamom
2-3 tablespoons cornstarch to firm up the pie filling
1 box Mori-Nu Tofu, extra firm or firm (do not use light, otherwise it will taste like tofu)
2 Tbs. maple syrup or honey
1 tsp. vanilla
1 9-in unbaked vegan pie shell


Preheat oven to 425 F. Cream the pumpkin and sugar together in large bowl. Place tofu in blender and begin to blend into a cream. While blending, add salt, cornstarch, and remaining ingredients. Blend until creamy and no chunks. Add tofu to pumpkin/sugar mixture. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake until slightly browned on top. Chill and serve. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.

Makes: 8 servings

Alternative: for a sweet potato pie, use almond flavoring instead of vanilla and use the same amount of cooked sweet potatoes as you did the pumpkin. You can also omit the cornstarch. The sweet potatoes firm up a lot nicer than the pumpkin.

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