Thursday, March 3, 2011

Pumpkin Pie with Pecan Crust

Home made pumpkin pie is just so much better than store bought I can't even compare the two.  On top of that, it really wasn't that hard to make.  I did cheat and used purchased pureed pumpkin.  Still delish.  On top of that - vegan - who knew how versatile tofu could be - for this recipe use silken soft tofu.  This is another recipe I tried from "The Joy of Baking" vegan recipe book.  Was not too difficult - but a bit more work than I'm used to.

I served this at a family birthday party - and it went over very well.  I will definitely use this recipe again.

 Pecan Crust? Yes please. This was delicious - and easy.  Make the pumpkin pie extra special. First make your crust and leave it to cool.  Then onto the filling.

Just take all the filling ingredients and add them to a food processor.  Blend until done!  Then add them to that delicious pecan crust you made and bake.  Very easy.

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