Easy Vegan Pumpkin or Squash Pie

By Pikachutherecipereader

Smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better!

Ingredients

• 2 cups well-baked and mashed butternut squash or sugar pumpkin 3/4 cup firm or extra-firm silken tofu (about half of a 12.3-ounce aseptic package)
• 1/2 cup natural granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
• 9-inch good quality graham cracker or whole grain pie crust
• Vegan whipped cream for topping, optional

Details

Servings 10
Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 350°F.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely.

To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.