The Lazy Vegan: Pumpkin Pie

Serves 8


1 can pumpkin filling (15 oz)
1/2 pound extra firm tofu, pressed
1/2 c sugar
1/4 c maple syrup
1 t vanilla
1 1/2 t pumpkin pie spice (Frontier brand)
3 T vegan milk (soy, almond, rice)
1 pre-made pie crust (Shaw's brand)


Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more vegan milk if needed.

Bake for 30 to 35 minutes, or until set. Let set overnight if possible

I chose to add some finishing touches: roasted nut topping and dark chocolate drizzle.

STATS per 1/8 slice (w/o nuts or drizzle)

Calories: 276
Fat: 9g
Protein: 6g
Sugars: 33g
Fiber: 3g