Easy Vegan Pumpkin or Squash Pie
Makes: One 9-inch pie, 6 servings
Once you’ve got the squash or pumpkin baked, which I do ahead of
time, making this nourishing pie is a snap.
2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each ground nutmeg
9-inch good quality graham cracker or whole grain pie crust
- Preheat the oven to 350 degrees.
- Combine the pumpkin or squash pulp in a food processor with the
remaining ingredients (except the crust, of course). Process until
- Pour the mixture into the crust. Bake for 40 to 45 minutes, or
until the mixture is set and the crust is golden. Let the pie cool to
room temperature. cut into 6 or 8 wedges to serve.
To bake butternut squash or sugar pumpkin, halve the squash or
pumpkin (you need a really good knife to do so!) and scoop out the seeds
and fibers. Place the the halves cut side up in a foil-lined, shallow
baking dish and cover tightly with more foil. Bake for 40 to 50 minutes,
or until easily pierced with a knife. When cool enough to handle, scoop
out the pulp and discard the skin. Use any leftover squash or pumpkin
pulp for another purpose.
If you want to make this in a hurry, you can use a 16-ounce can of
pureed pumpkin—but it won’t taste as good or fresh!.
Your question and comments are welcome