By veganmilitarywife

November 21, 2013

1 comment

Pumpkin Pie (Vegan, Gluten Free, and Oil Free)

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Categories : Dessert
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4 from 1 vote

Pumpkin Pie

Servings 8

Ingredients

  • 1 can pumpkin 15 oz
  • 1 package silken tofu 12 oz
  • 12 medjool dates
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 1 unbaked pie crust

Instructions

  • Preheat oven to 350 degrees F.
  • Put all filling ingredients in a blender or food processor and blend until completely smooth.
  • Pour into pie crust and bake for 1 hour.
  • Let cool completely, then refrigerate until serving.
  • Serve with non-dairy whipped topping.