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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.