Pumpkin Pie

Ingredients

Serves 6-8

  • 450 to 680 gr silken tofu
  • 2 cups pumpkin purée
  • ¾ cup maple or agave syrup
  • ¾ cup evaporated cane sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 23 cm unbaked pie shell

Pumpkin Pie

  • Preheat the oven to 200°C.
  • Combine all of the filling ingredients in a blender or food processor and blend until completely smooth. Pour the mixture into the pie shell.
  • Bake for 30 minutes, then turn down the oven temperature to 180°C. Bake for another 30-45 minutes or until the center of the pie appears set.
  • Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the pie to firm up even more.