vegan pumpkin pie

Here’s a veganized version of a holiday classic.

1 12-oz. package silken firm tofu
1 16-oz. can pumpkin
3/4 cup agave nectar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 9-inch unbaked deep-dish pie shell (Wholly Natural frozen pie crusts are vegan)

Preheat oven to 425°. Rinse tofu and place in blender or food processor. Process on medium speed for about 1 minute until creamy. Add pumpkin, agave nectar, salt, and spices. Process for an additional 2 minutes. Pour mixture into unbaked pie shell and bake for 15 minutes at 425°. (You may need to cover crust with foil to prevent burning.) Lower heat to 350° and bake for another 45-50 minutes. Chill and serve.

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