This wholesome pumpkin pie is a dessert you can eat with absolutely no guilt.  It is delicious and satisfying and you would never know it is vegan.  For a little extra delight, I garnished this pie with pecans that I toasted with maple syrup.

Vegan Pumpkin Pie

1 package Mori-Nu Silken Lite Extra Firm Tofu

1 15-oz can pumpkin

½ cup raw sugar

¼ cup maple syrup

1 teaspoon vanilla

¾ teaspoon ground cinnamon

½ teaspoons ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon kosher salt

Pre-heat oven to 400°F.

Blend tofu in a food processor until creamy smooth. Add pumpkin, sugar, maple syrup, vanilla and spices; blend well.

OR if you have a small food processor as I do:

Blend tofu in a food processor until creamy smooth.  Transfer the blended tofu to a mixing bowl, add all the other ingredients and mix on low speed until well combined.

Pour into 9-inch pie crust* and bake for 1 hour.  Place on rack to cool.

* I have baked this pie in a 9-inch whole wheat unbaked pastry crust, a 9-inch vegan graham cracker crust (pictured) as well as with no crust.  If not using a crust be sure to oil your pie pan well before adding the filling.  This filling is also great baked in individual ramekins. 

Calories in the filling:
tofu 140

pumpkin 175

raw sugar 360 OR packed brown sugar 410

maple syrup 210

885 total calories or 110 calories per slice (8 slices) using raw sugar

If you use a crust you can easily double the calories.  The vegan graham cracker crust I used had 110 calories per serving (8 servings).  Wilson likes a crust so I bake it in one for him.  I don't care for the crust so I scoop my filling out which means I get two pieces of "pie" to his one!