Serves 6 to 8
What you need:
1 (16-ounce) can of pureed pumpkin
¾ cup silken tofu
⅔ cup natural granulated sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice mix
1 9-inch natural pie crust
What you do:
1. Preheat the oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients, except crust. Process until velvety smooth.
2. Pour mixture into crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.
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