Vegan Pumpkin Pie from Govinda's! Jamison makes this on Thanksgiving and it's from the restaurant in Tucson. He leaves out the tofu, bakes it 10 minutes longer and uses arrowroot powder instead of cornstarch sometimes.

 

Vegan Pumpkin Pie

Everyone loves pumpkin pie around the holidays. At Thanksgiving it's one of the most popular items on our buffet. If you crave more of this delish dessert, here's a quick, healthy recipe you can make at home. Just whisk it in a bowl, or for a more creamy consistency, blend it. Ingredients: 2 1/2 cups pumpkin puree 1/3 cup brown sugar 1/4 cup maple syrup or agave 3/4 cup vegan milk (tested w/ plain almond & coconut milk) 1/4 lb soft tofu (for a thicker consistency, if desired) 1 teaspoon vanilla 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 2 tablespoons cornstarch 1 unbaked vegan pie crust  Instructions Pre-heat oven to 350 degrees F. In a high speed blender or food processor, combine all the pie ingredients (except the crust!) and blend till creamy smooth. Pour pie filling into crust (I DO NOT pre-bake the crust in this recipe) and spread out till smooth. Bake in oven for 45 min. The top should be firm and the crust should be lightly browned around the edges. Once done, remove from oven and let cool on counter. Put in fridge and let cool completely. The cooling process firms up the pie, so although you’ll want to eat it right away, resist! You'll be glad you did. Top with whipped coconut cream and ENJOY!