How to Make Vegan Pumpkin Pie

During thanksgiving, cooking for the vegan can be a difficult endeavor. The good news is vegans don't have to miss out on this holiday favorite. Read on to discover how to make vegan pumpkin pie. This pie is so delicious you won't even know it is vegan. Instead of using the traditional cream cheese or evaporated milk, to make a vegan pumpkin pie you'll use tofu. If you are cringing at the thought of tofu, you're in for a surprise. I also don't like tofu but that's only because it is so tasteless. In this recipe, you won't be able to taste the tofu at all. It's perfectly seasoned and this vegan pumpkin pie will fool even the pickiest of eaters.

Ingredients for Vegan Pumpkin Pie:

1 graham cracker pie crust

1 (15 oz.) can pumpkin puree

1 tablespoon cinnamon

½ teaspoon ginger, ground

½ teaspoon nutmeg

½ teaspoon salt

1 teaspoon vanilla

½ cup brown sugar

½ cup white sugar

2 tablespoons molasses

¾ lb. soft tofu

Non-dairy whipped topping (optional)

Directions to Make Vegan Pumpkin Pie:

1. Preheat the oven to 350 degrees F.

2. Combine all the ingredients except the pie crust in a blender or food processor. Blend until smooth. If the mixture is too thick, you can add a bit of soymilk until the desired consistency is reached.

3. Pour the vegan pumpkin pie filling into the pie crust and bake for one hour.

4. Refrigerate the vegan pumpkin pie for at least four hours before serving. Top with non-dairy whipped topping and sprinkle with a bit of cinnamon for a beautiful vegan pumpkin pie everyone will love.

This vegan pumpkin pie has fooled my family every year at Thanksgiving. I never tell them I made it with tofu and they are none the wiser. Believe me, your family will love it, too.