Divinely Delicious Vegan Pumpkin Pie

Vegan Pumpkin Pie:

Pie Filling Ingredients:

• 1 unbaked single pie crust
• 1 3/4 cup fresh cooked, puréed pumpkin or butternut squash - see directions below. Or one 16 oz can)
• 3/4 cup full fat coconut milk
• 1/4 cup silken tofu, puréed and pressed through a sieve
• 2 Tblsp Earth Balance buttery spread
• 2 Tblsp all purpose flour
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/4 cup light organic molasses (NOT blackstrap - too strong)
• 1/2 c. organic unbleached sugar
• 1/4 cup Ener-G egg replacer
• 1 unbaked vegan pie crust. Use your own recipe, buy a crust, or try our no-fail wvegan pie crust

Pie Filling Directions:

1. Preheat oven to 425 degrees
2. In a sauce pan combine all ingredients except the egg replacer
3. Heat on low stirring with a whisk until the buttery spread has melted
4. Remove from heat
5. Remove 1/2 cup of the pumpkin mixture and whisk in the egg replacer. Whisk the mixture back into the pumpkin mixture
6. Pour the pie filling into the unbaked pie crust
7. Bake at 425 for 10 minutes, then reduce heat to 350 and cook for 30 more minutes until the pie is almost completely firm in the center and the crust is golden. It will be just slightly jiggley in the center
8. Remove from oven and cool completely before chilling and serving
9. Serve with cashew cream if desired

Cooking Pumpkin Or Squash:

1. 1 small pie pumpkin, or large butternut squash
2. Using a big sharp knife, cut into 8 pieces & remove seed pulp
3. Place in a large baking pan, filled with 1/4" water, and cover with foil or a tight fitting lid
4. Bake at 350 degrees for 1 hour, or until tender
5. Let cool, then scoop the pumpkin out of the skins
6. Puree in a food processor, blender, or put through a sieve or food mill
7. Refridgerate or freeze what you don't need for pumpkin bread or pumpkin soup