Pumpkin Pie

Cruelty free Thanksgiving...Thankful to be vegan!

I know that this has been turning into a major recipe blog lately, but it’s because I’m putting up all these recipes that are going into my book, My Teenage Rejection of Death Products, due out soon.  I have a habit of cooking without measuring and have acquired many favorites, all of which my friends and family like and none of which I can pass on since I never bothered to write them down!  So, I’ve been cooking up a storm lately–stuffed shells, french toast, etc.–all for the sake of the book…and of course for my friends, including you!

Seeing as how Thanksgiving is right around the corner though, why not bake a pumpkin pie for your family?  Or yourself?  Or both?  :)  Enjoy.

What you’ll need:
1 pound firm tofu
1 can pumpkin puree, not spiced (or about two cups freshly cooked pumpkin)
¾ c. maple syrup
½ c. unbleached sugar
1/3 c. unbleached wheat flour
1 Tbsp. cinnamon
1 tsp. Ginger
1 tsp. Nutmeg
¼ tsp. Cloves
¼ tsp. Allspice
1 9-inch unbaked pie shell

1)    Preheat oven to 400°.
2)    Blend all ingredients for the filling in a blender or food processor until smooth.
3)    Pour the mixture into the unbaked pie shell.
4)    Bake for 30 minutes, then turn oven to 350° and bake for another 30-40 minutes or until the filling is set.
5)    Let cool for several hours, and store in the refrigerator.