Vegan Sweet Potato Pie - cooking recipe

Ingredients

1 -9 inch pie crust
2 cups sweet potatoes (or 1 3/4 lbs of potato cooked and peeled)
3/4 cup soymilk (or other non-dairy milk)
1/3 cup agave nectar (honey or maple syrup or 3/4 cup brown sugar)
1 tablespoon molasses
1/2 teaspoon vanilla extract
1/2 cup tofu (I used firm)
1/4 cup arrowroot (or cornstarch)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons cinnamon

Preparation

Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will only need 1/2 of the recipe as this recipe makes 2-9 inch pie shells.
I made only one and had left over crust to decorate the top with maple leaves. But you can do whatever you want.
Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.
Cook the sweet potatoes until soft. If you bake them make sure you peel them before you put them in the food processor until smooth. Add the rest of the ingredients and process again to incorporate.
Get the pie crust and fill it.
Bake the pie at 375'F for 40-45 minutes. You might want to put a metal pie rim protector on the pie if you notice it's getting too brown around the edges. I always do that.
The filling should firm when done.
Cool the pie before you serve it.
Serve with whipped topping if you like.
Bon Appetit!