This is the best vegan pumpkin pie I’ve ever had! And it is so easy.
Vegan Pumpkin Pie
Preheat oven 425 degrees
1-15 oz can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp pumpkin pie spice
1 box firm silken tofu
1 unbaked 9 inch pie shell (make sure it’s not made with lard)
Mix together the pumpkin, salt, sugar, and pie spice.
Blend or food process the tofu until smooth.
Stir tofu into the pumpkin mixture and pour into pie shell.
Bake at 425 for 15 minutes. TURN DOWN temperature to 375 and bake another 45 minutes or until toothpick inserted into the middle comes out clean.