Finally, my last Thanksgiving 2012 recipe: chocolate pumpkin pie. This was actually a big hit with all the non-vegans on Thanksgiving too. It’s got more protein from the tofu. Plus it has less fat and no cholesterol.
And once again, I forgot to take a picture of the whole pie. I remembered half way through eating my piece. When I went back to take some, it was already half gone.
Chocolate Pumpkin Pie
1 16 oz can of pumpkin
1/2 block of silken tofu, drained
2 tbs of coco powder
1/2 cup sugar
1/4 cup of soy milk
2 tbs of maple syrup
1 tsp cinnamon
1/2 tsp salt
1 graham cracker crust (store bought or homemade is fine)
Pre-heat the oven to 350.
Place all the ingredients into a food processor or blender, and blend until smooth.
Pour into the graham cracker crust.
Bake for 45 minutes to 1 hour, until the center is firm.
Top with some vegan whip cream or my favorite, coconut cream.