Vegan Pumpkin Pie by Robert Oser for Hippievegan Yield: 2-9 inch - TopicsExpress



          

Vegan Pumpkin Pie by Robert Oser for Hippievegan Yield: 2-9 inch pies • 3 ½ cups pumpkin, peeled and steamed • 4 (12.3 oz.) packages extra-firm silken tofu • 1 ½ cup granulated sweetener (sucanat or Florida crystals) • ½ cup unsulfured molasses (sorghum or Barbados) • ½ Tbsp. cinnamon • 1 tsp. allspice • ½ tsp. nutmeg • Pinch of cloves • 2 (9-inch) whole wheat or gluten-free pie crusts • Pecan halves for garnish Preheat the oven to 350 F. Combine all the ingredients, except for the crusts and pecan , together in a food processor, in several batches in a blender, or by hand using a large whisk. Pour into the pie shell and bake for 45-50 minutes. Garnish, if desired, with pecan halves. Serve hot with non-dairy whipped cream (not Cool Whip). Serve hot and enjoy! Variations: • Use maple syrup in place of molasses • Substitute sweet potatoes or butternut squash for pumpkin
Posted on: Thu, 19 Sep 2013 03:38:18 +0000

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