October is Vegan Month of Food. Vegan Soapbox will have something about vegan food virtually every day for the month of October. Today: Sweet & Creamy Vegan Pumpkin Pie.

Ingredients

• Prepared pie crust (many are vegan, read the ingredients)
• 1 1/2 cup canned pumpkin (pure pumpkin, nothing else)
• 8 ounces plain Tofutti “better than cream cheese” (or another brand of vegan cream cheese)
• 1/2 cup soy milk
• 1 cup vegan sugar (evaporated cane juice or “raw” sugar)
• 2 tablespoons agave nectar
• pinch of cinnamon
• pinch of nutmeg
• pinch of cloves

Directions

1. Pre-heat oven to 350 degrees F
2. Blend pumpkin, cream cheese, soy milk, sugar, agave, and spices in a food processor or mixer. (Make sure to blend completely.)
3. Pour pumpkin blend into pie crust.
4. Bake at 350 for an hour.
5. Chill for an hour or two before serving. (It’s even better if chilled over night.)

Sections: Vegan Food
Topics: Food, pumpkin pie, recipe, Vegan, vegan mofo