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