Vegan Pumpkin Pie With Maple Syrup - cooking recipe

Ingredients

Filling:
1 pound silken tofu
1 (16 ounce) can pumpkin
3/4 cup maple syrup
1 teaspoon ground cinnamon
Crust:
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegan margarine (such as Earth Balance(R))
1/4 cup soy milk

Preparation

Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan.
Bake in the preheated oven for 20 minutes.
Remove crust from oven. Pour in refrigerated filling; return pie to the oven.
Bake in the hot oven until set, about 1 hour.