Vegan Pumpkin Pie

This recipe for vegan pumpkin pie is one of the more 'difficult' recipes on this site to date. The reason for this is that it uses a two-step process, in which we are creating a home-made vegan pie crust.

If, as a vegetarian, you've ever felt left out during Thanksgiving dinner, here is a great chance for redemption. Impress your friends and family with this little treat, and don't tell them it's vegan until after their finished eating!

Ingredients(Crust)

1-1/2 cups flour
1/2 tsp salt
2 tsp sugar
1/2 cup oil
2 tbsp soy milk

Preparation(Crust)

1. Mix dry ingredients in large bowl. After these are mixed, add soy milk and stir together with a fork.

2. Pour mixture into a 9" round pan. Pat down well, into the shape of the pan.

3. Bake at 425°F for about 12 minutes. Crust should be solid.

Preparation (Filling)

1.Preheat oven to 375°F.

2. Blend tofu in food processor for about 5 minutes. Should have creamy consistancy. You might have to stop several times to push solid chunks down into blades.

3. Add pumpkin to food processor, and repeat step 2. The goal here is to achieve a light orange cream, with no chunks of tofu.

4. Pour this cream into a large mixing bowl, and add the remaining ingredients. Mix well, before spooning into the pie crust. Bake for 30-40 minutes. Make sure not to burn the pie crust that you worked so hard to make in the first part of this recipe.

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