Pumpkin pie is a favorite and we added a little twist that is irresistible. This is a vegan-friendly pie that everyone will love. The silken tofu makes the pumpkin pie creamy and rich without eggs.
Prep time: 5 mins
Cook time: 55 mins
Ready in: 2 hrs
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Ingredients
1 (10.5 ounces) package silken tofu, drained
1 (16 ounces) can pumpkin puree
1/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
2 1/2 tsp NuNaturals Vanilla Syrup
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1/4 tsp ground cloves
1 (9 inch) unbaked vegan pie crust
Directions
Preheat oven to 450 degrees F
Place the tofu, pumpkin, sugar, salt, cinnamon, vanilla, and clove into a blender, puree until smooth.
Pour the blended ingredients into the pie crust.
Bake in the oven for 15 mins, then reduce heat to 350 degrees F
Continue baking for about 40 minutes or until a knife inserted into pie comes out clean.
Cool before serving.
