Ingredients
- 1 large water-packed tray of silken tofu or 2 small aseptic packs
- 2 cups pumpkin purée
- ¾ cup maple or agave syrup
- ¾ cup evaporated cane sugar
- cup cornstarch
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 400°F.
- Combine all of the filling ingredients in a blender or food processor and blend until completely smooth. Pour the mixture into the pie shell.
- Bake for 30 minutes, then turn down the oven temperature to 350°F. Bake for another 30-45 minutes or until the center of the pie appears set.
- Remove from oven and allow to cool completely. Chill for at least 2 hours to allow the pie to firm up even more.
