Pumpkin Pie from The Vegan Divas cookbook by Fernanda Capobianco

"After living in the U.S. for several years, I’ve come to realize that Thanksgiving without pumpkin pie is, well, downright un-American. But this silky pie is so good, you’ll probably want to eat it more often than once a year. Make sure to use a deep-dish pie pan so there will be enough room for all the gorgeous pumpkin filling."

Makes one 9-inch pie, serving 8 

Classic Vegan Pie Crust.

Pumpkin Filling:

2 1/4 cups (510 g/18 oz) drained organic silken soft tofu

1 cup (240 g/8.4 oz) canned organic pumpkin puree

1 cup plus 1 Tbsp (227 g/8 oz) vegan cream cheese, cut into 1-inch chunks

1 1/4 cups (250 g/8.8 oz) evaporated organic cane juice sugar

1/2 tsp (0.5 g/0.02 oz) freshly grated organic nutmeg

1/2 tsp (1 g/0.03 oz) ground organic cinnamon

1/2 tsp (1 g/0.03 oz) ground organic cloves

1 Tbsp (15 g/0.5 oz) organic vanilla extract

 Directions:

Preheat the oven to 325°F. 

Place the tofu and pumpkin puree in the bowl of a food processor, and process until smooth, about 45 seconds. Add the chunks of vegan cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared pie crust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly, but should not be liquid). Turn the oven off and allow the pie to sit in the oven for another 30 minutes. Transfer to a wire rack and cool completely. 

Refrigerate the pie for at least 4 hours before serving.