Sunday, November 04, 2007

Pumpkin Pie

November is the month when we most frequently think of pumpkin pie. It seems like it's something the family never tires of. An excellent source of vitamin A and fiber, it's a good way to add nutrients to the diet and enjoy doing so at the same time!

Pumpkin Pie

1 package MoriNu tofu
1 cup soymilk
1 can pumpkin, small size
3/4 cup sugar (may use alternative natural sweeteners instead)*
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 unbaked pie shell, gluten free

Blend MoriNu Tofu and soymilk together. Mix tofu mixture and remaining ingredients well and pour into unbaked pie shell. Bake at 350 degrees F (175 C) for 1 - 1 1/2 hours, or until knife inserted in center and comes out clean.

Cool completely and serve with favorite whipped topping. Enjoy!

*Alternative sweeteners: stevia, date sugar, Sucanat, maple syrup, agave syrup, etc. If using a liquid sweetener, add a small amount of cornstarch to the filling to assist with thickening.


  1. My husband always asks why we don't have pumpkin pie more often through out the year. That and eggnog. Well I can't control the eggnog issue since I don't determine what is bought for the grocery stores...but I can make pumpkin pies more often. And yours look beautiful.


  2. Oh my goodness, that looks fantastic. I'm just getting around to reading all my comments from the giveaway. Thanks for stopping by and for the kind words! I hope you'll visit again. :-)

  3. Anonymous3:45 PM

    this might be the best thing i have seen all day! thanks for a pumpkin pie vegan recipe!!!! thanksgiving will be even brighter now!-simply authentic

  4. Simply Authentic -- you are welcome. I hope you enjoy the recipe --- there are many more at Vegan and Gluten Free. See the link on my blog.


  5. Oh this is just perfect! Dash and I are both allergic to cow milk and to wheat. Thank you!!!!!!!!!!


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