boyziggy and I made this recipe together the other night. It was really yummy, as to be expected as it came from the cookbook of my Favorite Restaurant On Earth, Native Foods.Chai Pumpkin Pie (vegan)
2 cups (15 ounce can) canned pumpkin
12 1/2 ounces firm silken tofu
1 cup maple syrup
2 tablespoons vegetable oil
3 tablespoons unbleached flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1 teaspoon fresh grated ginger
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 9-inch pie crust, prepared
Preheat oven to 350 degrees. Place first eleven ingredients in a blender and blend well. Pour into unbaked pie crust and bake for 1 hour.
