Try this Vegan pumpkin pie. Be amazed!

If you are vegan or want to try this recipe, you'll be pleasantly surprised. This was the first time I made this, and I thought it tasted just like old-fashioned pumpkin pie. Give it a try. You'll love it!

Filling:


One 15-ounce can pure pumpkin puree


8 ounces silken firm tofu


2/3 cup vegan granulated sugar


2 tablespoons cornstarch


1 teaspoon cinnamon

2 teaspoon pumpkin pie spice


1/2 teaspoon pure vanilla extract


1/4 teaspoon Fine salt

I used Marie Callender's frozen pie crust, which contains no egg or milk products.

Directions:

mix all filling ingredients listed above

Fill frozen pie crust

Cover pie crust edge with foil to prevent over browning of crust

Bake at 450° for 15 minutes

After 15 minutes adjust temp to
350° for 30 minutes

Remove from oven
Remove foil and let pie cool completely

Chill in fridge for 3+ hours or overnight

Add vegan friendly whipped topping
I used dairy free coconut whipped topping.

Top with cinnamon

ENJOY AND THANK YOU FOR WATCHING!