Easy Vegan Pumpkin or Squash Pie

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference.

Makes one 9-inch pie, 6 to 8 servings

• 2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
• 3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
• 1/2 cup natural granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
• 9-inch good quality graham cracker or whole grain pie crust

Preheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve.

NOTES:
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.

If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!

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