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Classic Vegan Pumpkin Pie

Reprinted with permission from Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions

Nut-free • Parve

MAKES TWO 9-INCH PIES, 6 TO 8 SERVINGS EACH

4     cups well-baked sugar pumpkin or butternut squash 1 12.3-ounce package firm silken tofu 11⁄3 cups natural granulated sugar 2 teaspoons cinnamon 2 teaspoons pumpkin pie spice mix 2 9-inch good-quality natural pie crusts (pastry or graham cracker)

1. Preheat the oven to 350° F. 2. Combine the prebaked pumpkin or squash pulp in a food processor with the next 4 ingredients and process until velvety smooth. If you have a small or medium-size processor, you may need to do this with half the ingredients at a time. 3. Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature. Cut into 6 or 8 wedges to serve. VARIATION: If you need a major shortcut, use a 15- to 16-ounce can of pureed pumpkin, It's not as good as fresh, but a shortcut pumpkin pie is better than no pumpkin pie at all! Use organic canned pumpkin, which tends to be more flavorful than other commercial varieties.

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