Vegan Pumpkin Pie

Basically pumpkin pie filling. Loaded with fiber and protein. No funk. The best part? Totally safe for spatula licking. 


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What You'll Need:

1 package silken tofu
1 15 oz can pumpkin OR 1 1/2 c fresh roasted pumpkin
1/4 c raw honey
1 tsp pure vanilla extract
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 ground nutmeg
1/4 tsp ground clove

coconut oil

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Preheat oven to 400*

Combine all ingredients in food processor. Puree until smooth. 

Lightly grease pie pan or 6 muffins tins with coconut oil. Fill with pureed goodness. 

Bake for 40-50 minutes (muffins), 50-60 minutes (pie), or until a knife comes out clean.

Enjoy hot or cold. Top with plain yogurt, or real whipped cream.

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Serves 6.

This would be amazing transformed into a pie with traditional crust--keep it on your radar for the holiday season!