vegan pumpkin pie with gingersnap crust

1 small can of cooked and puréed pumpkin (1 1/2 - 2 cups)
1 box firm silken tofu
1 cup brown sugar
2 tbsp molasses
1 tbsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cayenne pepper

crust:
2 1/2 cups crushed gingersnap cookies (you want the real crunchy kind - there are several commercial brands available that are surprisingly vegan if you’re not concerned with refined sugar)
1/3 cup melted Earth Balance Buttery Spread

Blend all ingredients in a blender or food processor until smooth. Pour into prepared pie shell. Bake at 350 for one hour or until firm. Let cool and store in the refrigerator, though this pie is best served at room temperature.

crust:
Blend the cookie crumbs with the melted margarine and press into a 9″ pie plate.
Bake for 10 minutes, then fill.

http://veganmania.com/recipes/index.php/desserts-and-sweet-things/pies-and-cakes/spicy-pumpkin-pie/




Number of Servings: 10

Recipe submitted by SparkPeople user HEALTHMONK23.