Vegan pumpkin pie with whip cream

This is really great pumpkin pie!

We will start with the crust:
• 2cups of flour (not self rising)
• 1 1/2 tbsp of sugar
•1/2 Tsp salt
•1/2 cup + 2 tbsp of vegan margarine
•2tbsp oil
•3 tbsp cold water
Mix flour , salt , and sugar in a bowl. Cut margarine into dry ingredients until it is crumbly . In a desperate bowl whisk water in oil. Add oil and water to other ingredients and mix until dough forms. Wrap in plastic wrap and refridgerate for 30 mins. Roll dough out on well floured surface. Roll until about 1/4 inch thick.

Pumpkin pie filling:

• 16 oz of pumpkin purée
•3/4 a pound of soft silken tofu
•3/4 tsp of nutmeg
•1 1/2 tsp of cinnamon
•1/2 tsp ginger
•1/2 tsp salt
•1/3 cup oil
•1 tsp vanilla
•1 cup brown sugar
•1 1/2 tbsp of molasses

Preheat oven to 350. Place all ingredients in a blender and blend until smooth. Pour into pie crust. Bake for 1hour. Allow to cool before serving.


Vegan whip cream!
•1 cup of drained and blotted soft silken tofu
•2 tbsp of powdered sugar
• 1tbsp of a natural tasting oil
• 1 tsp vanilla extract
•1/4 tsp fresh lemon juice

Place ingredients in blend or or food processor until smooth. Place in a small air tight container in refrigerator for 30 mins before serving. Should be used with in 4-6 hours of making.