YIELD: 1 Pie

PIE FILLING: 12 oz. silken tofu
8 oz. soy cream cheese
1 cup pumpkin solid
1/2 cup powdered soy milk
1/2 cup brown rice syrup
3 Tbsps. flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp ground nutmeg
2 Tbsps. honey
1/8 tsp. salt
1/4 tsp. baking soda

Pie Shell 10 inch vegan

  1. Puree filling ingredients in a food processor. Pour ingredients into unbaked shell. Add water for proper consistency.
  2. Bake at 350°F for 50 minutes. Let cool for 30 minutes and refrigerate 5-6 hours or overnight before serving.

Recipe: Dorothy Flowers, general manager at the University of Oklahoma