Tofu Pumpkin Pie

A simple plant-based version of this dessert classic. Enjoy with a dollop of coconut whip!

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Servings

  • 1 Wholly Wholesome vegan and/or gluten free pie shell

  • 1 can pumpkin

  • 8 oz. Silken Tofu

  • 2/3 cup sugar

  • ¼ cup coconut milk

  • 2 Tbsp cornstarch

  • ½ tsp vanilla extract

  • 1 tsp cinnamon

  • 1/8 tsp cloves

  • ¼ tsp allspice

  • ¼ tsp nutmeg

  • ¼ tsp ginger

  • Pinch of sea salt

Instructions

In a mixing bowl combine pumpkin, tofu, and cornstarch and puree until smooth. Mix in remaining ingredients. Pour into pie shell. Bake at 300° for 45 minutes or until a knife inserted into the center of the pie comes out clean. Delicious with a dollop of coconut whip.