Artist: Tommy Rogers (Between the Buried and Me)
Recipe: Vegan Pumpkin Pie

Ingredients:
1 pie crust
12 ounces of silken tofu (firm) *I’ve also you used regular firm tofu. Works fine.
2 cups of pumpkin puree
1/2 cup of pure maple syrup
1/2 cup of firmly packed light brown sugar
1/4 cup of cornstarch
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1/4 teaspoon of freshly grated nutmeg
1/4 teaspoon of ground ginger
1/8 teaspoon of ground cloves
If the consistency isn't creamy enough add a 1/4 cup of soy milk.

Preheat the oven to 350 degrees Fahrenheit.
Get your crust (you can find vegan crusts in most grocery stores) and thaw it if still frozen.

In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. You may have to scrape down the sides of the bowl a few times. Pour the filling into the crust, and smooth the top with a spatula.

Bake for about 40 to 45 minutes, or until the crust is lightly browned and outermost inch of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.

Transfer the pie to a wire rack. Cool to room temperature and then chill until set, 1 to 2 hours. Serve chilled or at room temperature.