Pumpkin Pie

(minus the bird fetus and the cow secretion, naturally.)

I have found several recipes for vegan pumpkin pie, which I've decided to meld together and I will be experimenting with how this works next week. If you're brave, I dare you to experiment with me. :o)


Vegan Pumpkin Pie


2 packages Mori-nu firm silken tofu
2 cans organic pumpkin
1/2 cup organic granulated sweetener
1/2 cup organic molasses
1/4 cup soy butter
2 t cinnamon
1/2 t allsipce
1/2 t nutmeg
pinch of cloves

Combine above ingredients in food processor. Pour into vegan pie crust and bake 45 minutes.


Vegan Pie Crust


Mix together 1/2 cup & 1 T margarine and 3/8 cup boiling water until creamy.
Sift in 1.5 cups of flour, 1 t baking powder, and 1/8 t salt. Mix until dough forms, gently forming into a large ball. Chill dough for about 30 minutes before rolling out.

Garnish pumpkin pie with pecan halves and refrigerate until needed. Serve with





and enjoy! :o)