Vegan Pumpkin Pie FillingSubmitted by: JOLLIEBELL
2 cups pureed pumpkin (or 1 16-oz can)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground nutmeg
2-3 tbsp cornstarch
1 10- or 12-oz package of silken/ soft tofu
Pour mixture into a pie shell of your preference and bake 15 minutes in a preheated 425 degree F oven. Lower heat to 350 degrees F and bake another 60 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JOLLIEBELL.