Pumpkin Pie with Tofu Whipped "Cream"
Source: The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook
Authors: Ingrid Newkirk and People for the Ethical Treatment of Animals
Servings: 4
Type: Vegan

1-1/4 lbs soft (silken) tofu
3/4 cup (PURE) maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 16-oz can pumpkin puree
1 Tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 9-inch unbaked pie shell
(vegetarian/vegan variety)

  1. Preheat oven to 400-degrees.

  2. Blend all the ingredients for the filling in a blender or food processor until smooth. (Recommended to me and works well: blend the heck out of the tofu first until VERY smooth and creamy in appearance, then I add the ingredients in order and blend inbetween each one).

  3. Pour into unbaked pie shell. Bake for 30 minutes at 400, turn oven down to 350-degrees and bake for another 30 - 45 minutes, or until the filling is set.

    (Watch the crust and cover just crust with foil if it begins baking faster han filling.)

  4. Serve warm or cold. Garnish with tofu whipped cream.

Tofu Whipped "Cream"

1 lb soft tofu
1 Tbsp vanilla extract
1/4 c sugar
1/4 c soy milk

  • Combine tofu, vanilla and sugar in a blender or a food processor and process until smooth.

  • With the machine running, gradually add the soy milk through the feeder cap.
  • Refrigerate until serving time. It will keep for a week, but can also be frozen.

Nutrition information not available.

    The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook
    by Ingrid Newkirk, Peta, Angrid Newkirk
    ISBN: 0446394920

    DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.

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