Thanksgiving Dessert: Pumpkin Pie

And for the finale, vegan pumpkin pie!! The essential dessert for a perfect Thanksgiving feast! Now, last year I tried two pumpkin pies, one was raw and vegan and one was just vegan. Neither were a huge success. So this year I was hesitant and even looked up other recipes for pumpkin muffins but in the end I knew the meal wouldn't be complete without a pumpkin pie. And this was was really really good!

Recipe
1 vegan pie crust, pre-made
1 15oz can pureed pumpkin
1 12oz silken firm tofu
3 T agave
1 T chopped ginger
1 T pumpkin pie spice
1 t nutmeg

Combine all ingredients in a Cuisinart and blend until pureed.
Fold into the pie crust and bake on 350 degrees for 40-45 minutes. Then allow to sit out and cool and then refrigerate so the pie will thicken. It will need to be refrigerated or it will not thicken.

As much as the pumpkin pie was necessary so was the turkey. And yes, we had a large turkey at our Thanksgiving dinner, for those who would like to eat it. There is Ryan taking it of the oven, the 17 lb Turkey was probably the favorite and after a leftover turkey soup there is barely any left!
Happy Thanksgiving!
<3 Dani