Vegan Pumpkin Pie

Oh snap! Using only your blender, you can make people think you're even more awesome than they already assume. And THEN, you can say, "I'm so glad you liked my pie! But did you know...it's vegan? Bet ya never thought it was!!!!" Tee hee.

That's why this pie is the bomb for the holiday season...you'll inevitably feed it to your unsuspecting non-vegan friends and family while secretly thinking, "I've got you all in my clutches." Rub your hands together and snigger malevolently while they devour your efforts.

Preheat your oven to 400 degrees.

In your trusty blender, place:
4 cups pumpkin puree (homemade, or substitute two cans of pre-made stuff)
1 package silken tofu (I use Mori-Nu)

Buzz those two together until the mixture is super smooth. Now, you get to add the sugar and spices to suit your own tastes. Here are the amounts I used:
2 tbs pumpkin pie spice* (I like my pie spicy spicy spicy)
1 cup sugar (you'll probably want more...I bow to the god of spice, not sugar)

Buzz everything up and taste for sweetness and seasonings. Adjust as you see fit, then pour the mixture into 2 frozen pie shells (feel free to make your own if you're feeling industrious), smooth out the tops with a spatula and bake at 400 degrees for 15 minutes. Then, turn the oven down to 350 and bake until the centers are barely set, about 20-25 minutes.

*I would usually be a strong proponent of using separate spices for your pie rather than the pre-mixed pumpkin spice blend (made up of cinnamon, nutmeg, ginger, allspice, and cloves). But as I stood in the grocery store, pondering the spice aisle, I realized that I could pay 4 bucks per jar of the crappy stuff (5 jars x 4 dollars = 20...just for spices!), or I could simply drop 5 bucks on a jar of nice pumpkin pie spice and be done with it. I'm cheap. Sue me. I'm still havin' PIE aren't I?