Courtesy of my friends at LA Yoga Magazine, here is a recipe for Vegan Pumpkin Pie.
I grew up making pumpkin pie with my mom everything Thanksgiving. Our family has a wonderful recipe that contains all the common ingredients of butter, eggs, sugar, pumpkin (from scratch!), spices (doubled up!) and oil. This pie tastes just as delicious as the contemporary alternative with nutrients that are healthy for your digestive system. Remember always choose high quality and whenever possible organic ingredients. Enjoy!
VEGAN-LUSCIOUS PUMPKIN PIE
14 ounces firm tofu (I used sprouted organic tofu from Trader Joes)
Two 15 ounce cans pureed pumpkin (you can easily cook 2 sugar pumpkins on 400 degrees F for 35-40 min (until soft) and use real, organic pumpkins which are denser in nutrients and richer in flavor)
1 cup firmly packed dark brown sugar (you may want to try a coconut sugar alternative, that’s my next attempt!)
1/4 melted coconut oil
2 tablespoons molasses (organic available at Whole Foods)
1/4 cup organic non-GMO cornstarch (also a Whole Foods item)
1 1/2 teaspoons ground cinnamon
2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Vegan Pie Crust (I admit the crust in the photo above is a frozen organic spelt flour crust from Whole Foods. Feel free to find your crust of choice and recipe for a vegan alternative on layoga.com)
Simple Whipped Cream Topping
Preheat oven to 350 degrees F
Blend all the ingredients above in a food processor (I don’t have a food processor so I blended all the ingredients together with a whip and used my Magic Bullet to finish off the job – works great! Blend until creamy or desired consistency)
Pour the filling into the piecrust and bake for 1 hour. Cool on a wire rack, then cover and refrigerate for at least 5 hours while the pie sets. Serve individual slices (or dive in!) with whipped cream.
Perfect healthy, vegan pumpkin treat for the family this Thanksgiving. Respond below with what you’re grateful for this holiday season and be entered to win a free vegan cookbook!