I’m glad to say that fall is once again upon us! I’ve already kicked out some pumpkin pie, pumpkin cookies, and pumpkin bread. I kind of like pumpkin… A WHOLE LOT. Also, the mister and I have been in our new Dallas apartment for 3 months as of today! Today also marks the end of my hunt for holiday inventory, and I’m a little bummed. Luckily for me, the holiday season is still entirely ahead of us. I’ve got lots of Christmas goodies this year that I am very proud of! I know you will all love them too. I’ve also got a lot of Christmas projects to work on this fall, so I’ll give a sneak peek into those in the future as well.
For now, I leave you with this tried-and-tasty vegan pumpkin pie recipe we tested the other night! Bonus: It’s also pretty healthy and you don’t need to be vegan to love it!
Vegan Pumpkin Pie Recipe
1 16 oz can pumpkin puree (my can was only about 15 oz)
3/4 cup sugar (I used almost twice as much… don’t judge me)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove (I didn’t have any so I substituted nutmeg and allspice)
1 12 oz package soft tofu, processed in blender until smooth
1 9 inch pie shell (I made mine from scratch with some wheat flour, you don’t have to though)
1. Cream pumpkin and sugar.
2. Add salt, spices, and tofu.
3. Bake at 425 for 15 minutes, then at 350 for 40 minutes.
4. Chill and serve.
Thanks to Smileyfroggy @ http://www.food.com/recipe/vegan-pumpkin-pie-68432