Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie "Crust-less" EASY!

This pie is made all year in our household. It is creamy and amazing. You do not miss the crust one little bit! It is easy to make and will leave you amazed. I recommend you make it the day before. The recipe says you can chill it up to 4 hours before eating. There are never any left overs.
Regarding the "mistake" pie I made without the flour. It was amazing! We ate it all too! The kids loved it as a pudding. See mistakes sometimes do work out!
FYI: The original recipe calls for 1/2 C of Mori-Nu extra-firm silken tofu. I can never figure out what to do with the rest of the tofu in the package so I just use the 1/2 C of cashews.
Ingredients:
1/2 C silken tofu (I used 1/2 C cashews soaked in boiling water for 10 min)
1 1/2 C nondairy milk
2 tbsp cornstarch or arrow root powder
1 tsp vanilla
2 C canned pure pumpkin
1/2 C whole wheat pastry flour (I used all purpose flour)
2 tsp baking powder
1/2 C brown sugar
1/4 tsp salt
3 tsp pumpkin pie spice (I used 2.5 tsp)
Bake at 350 degrees for 1 hour

Видео Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie "Crust-less" EASY! канала Nini Girl Ⓥ