Easy Vegan Pumpkin Pie by Nava Atlas

1

EASY VEGAN PUMPKIN PIE by Nava Atlas

Nava says:
Once the pumpkin or squash are baked, which you can (and should) do ahead of time, this Easy Vegan Pumpkin Pie comes together quickly. It goes down easy, which is why I recommend making two pies for practically the same effort as one.

Serves 6

2

INGREDIENTS:

2 cups well-baked mashed sugar pumpkin or butternut squash
Half of a 12.3-ounce aseptic package firm silken tofu
2/3 cups natural granulated sugar
1 teaspoons cinnamon
1 teaspoons pumpkin pie spice
9-inch good-quality prepared pie crust

3

INSTRUCTIONS:

Preheat the oven to 350º F.

Combine the baked pumpkin or squash pulp in a food processor with the next four ingredients and process until velvety smooth.

4

Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature, then cut into 6 or 8 wedges to serve.

Ingredients

Directions

1

EASY VEGAN PUMPKIN PIE by Nava Atlas

Nava says:
Once the pumpkin or squash are baked, which you can (and should) do ahead of time, this Easy Vegan Pumpkin Pie comes together quickly. It goes down easy, which is why I recommend making two pies for practically the same effort as one.

Serves 6

2

INGREDIENTS:

2 cups well-baked mashed sugar pumpkin or butternut squash
Half of a 12.3-ounce aseptic package firm silken tofu
2/3 cups natural granulated sugar
1 teaspoons cinnamon
1 teaspoons pumpkin pie spice
9-inch good-quality prepared pie crust

3

INSTRUCTIONS:

Preheat the oven to 350º F.

Combine the baked pumpkin or squash pulp in a food processor with the next four ingredients and process until velvety smooth.

4

Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature, then cut into 6 or 8 wedges to serve.

Easy Vegan Pumpkin Pie by Nava Atlas
(Visited 175 times, 1 visits today)