We will be spending Thanksgiving with Jeff's family this year and my contribution will be a vegan casserole and pumpkin pie. I finished the pie last night and it smells delicious - hopefully it tastes just as good!
This is my mom's pumpkin pie recipe with a little adjustment. The crust did not turn out very well (a little dry and crumbly, as you can see in the picture), but the pie texture looks very good.
Vegan Pumpkin Pie
2 ½ c cooked pumpkin puree
1/2 package of silken tofu (I use Mori Nu)
1/3 c cashews
2/3 c sugar
1/4 c maple syrup
2 t vanilla
2 t pumpkin pie spice
3 T unbleached white flour
Blend all ingredients on high for two minutes to cream cashews. Pour into unbaked pie shell. Bake for one hour at 350 degrees. I wrap aluminum foil around the edges of the pie crust for the first forty-five minutes to keep it from getting too dark. Allow to cool and set and you're ready to go! Serve with vegan whipped topping.