This recipe calls for half of a silken tofu box (typically 12 ounces) so I would highly recommend doubling the recipe and making 2 pies because nobody wants a half-empty box of silken tofu hanging around.
Use your favorite flour based, graham cracker, or gluten free crust dough in a regular pie pan. We use good ol' Betty Crocker's basic pie crust recipe with Earth Balance margarine.
Filling:
One 15-ounce can pure pumpkin puree
6 ounces silken tofu
2/3 cup vegan granulated sugar (or half brown/half granulated)
2 tablespoons cornstarch
1 teaspoon ground cinnamon and 1/2 teaspoon grated nutmeg OR 2 teaspoons pumpkin pie spice mix (We like Frontier brand).
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Throw everything into a food processor and process until completely smooth, scraping down the sides of the bowl as needed.
Pour the filling into the chosen pie crust, and bake until firm and set, 40 to 50 minutes. The top should be a little dry-looking and starting to crack. Let cool completely on a rack. Slice and serve.
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Throw everything into a food processor and process until completely smooth, scraping down the sides of the bowl as needed.
Pour the filling into the chosen pie crust, and bake until firm and set, 40 to 50 minutes. The top should be a little dry-looking and starting to crack. Let cool completely on a rack. Slice and serve.
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