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Pumpkin Pie 2

Nothing says “fall holidays” more than a homemade pumpkin pie. Serve this scrumptious pie with vegan whipped cream (try Rich's brand) or a scoop of nondairy ice cream.

1 1/4 lbs. soft tofu
1 16-oz. can pumpkin purèe
3/4 cup maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 Tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 9-inch unbaked pie shell

• Preheat the oven to 400 degrees F.
• Blend all the ingredients for the filling in a blender or food processor until smooth. Pour the mixture into the unbaked pie shell.
• Bake for 30 minutes, then turn the oven down to 350 degrees F and bake for another 30 to 45 minutes or until the filling is set.
• Serve warm or cold and topped with vegan whipped cream.

Makes 6 to 8 servings