8 oz. plain nondairy cream cheese (try Tofutti brand)
12 oz. firm tofu
1/2 cup agave nectar or sugar
2 Tbsp. arrowroot flour (gluten-free) or cornstarch (not gluten-free)
1 1/2 Tbsp. lemon juice
1/2 tsp. vanilla
1/2 cup pumpkin purée
3 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. grated fresh nutmeg
1 premade 8-inch vegan pie crust (try Keebler Ready Crust)
Preheat the oven to 350°F.
Put the nondairy cream cheese, tofu, agave nectar, arrowroot flour, lemon juice, and vanilla in a food processor and purée until smooth. It should be silky, not chalky or lumpy.
Remove a heaping cupful of the mixture and spread in the bottom of the pie crust.
Add the pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg to the mixture remaining in the food processor and process until well blended. Pour into the pie crust, smoothing carefully and heaping slightly in the middle.
Bake until the center is almost set, about 50 to 60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.)
Remove from the oven and allow to cool.
Refrigerate until completely chilled, at least 3 hours.
Serve to delighted guests.
This recipe comes from Mindy White. Seriously, no one will know that it's vegan!