|Pumpkin carving a few years back!|
Our son, Matt really gets "into" his pumpkin carving! ;)
Egg and Dairy Free Pumpkin Pie
3/4 pound firm tofu
2 cups pumpkin puree
2/3 cups pure maple syrup
1/4 cup coconut oil, melted
1-2 Tablespoons molasses
1 teaspoon vanilla
1/4 teaspoon cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon sea salt
1 Unbaked Pie Crust Shell
Blend all filling ingredients until smooth and creamy in blender or food processor. Pour into unbaked pie shell and bake at 350 degrees for one hour. Chill and serve with My Favorite Whipped Creme.
1 (9 inch) unbaked deep dish pie crust
3/4 cup Sucanat or Organic Evaporated Cane Juice Crystals
1 teaspoon ground cinnamon
2 "healthy eggs"
1 (15 ounce) can Pumpkin Puree
1 1/2 cups Coconut Milk (I have used Almond or Rice milk but think coconut milk makes the best pie)
Preheat oven to 425 degrees. Combine Sucanat, salt, and spices in small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in milk. Pour into unbaked pie shell. Bake for 15 minutes at 425 degrees then reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.