Pumpkin Pie

In my obsession with all things pumpkin this month, I am posting a recipe that will be of use to many in a few weeks: Pumpkin Pie! After my newly-formed vegan friend made this delicious cold-weather treat, I was so flabbergasted that it was made without animal products that I demanded to be sent the recipe. I was promptly directed to a fantastic website, www.thekindlife.com, that gives great tips on how to live a cruelty-free lifestyle. And bonus: the website just so happens to be produced by Alicia Silverstone! Who knew the former star of Clueless was vegan?

Now go get pie-faced.

Pumpkin Pie
From www.TheKindLife.com

1 can pumpkin puree, (16 ounces)

1/2 cup maple syrup

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

2-3 tablespoons cornstarch

1 package silken/soft tofu

1 9-inch unbaked vegan pie shell, preferably sugar-free

Directions
Preheat oven to 425 degrees. Blend the pumpkin and maple syrup together. Add salt, spices, cornstarch and tofu. Mix thoroughly. Pour mixture into the pie shell and bake for 15 minutes.
Lower the heat to 350 degrees and bake for another 60 minutes.
Chill and serve.