- 1 15 oz pumpkin puree1 unbaked 9” crust or partially baked pie crust (at 350 until lightly browned, approximately 8 minutes Preheat oven to 425.
- Place tofu and maple syrup in blender or food processor with vanilla, salt, and spices and bled well until smooth. Add pumpkin to blender to mix.
- Pour into unbaked pie shell or partially baked pie shell.
- Place on bottom rack in oven. Bake 15 minutes at 425, then lower heat to 350 and bake another 50 minutes.
- Filling will be soft, but will firm as it chill.
Holiday Pumpkin Pie
