Vegan Pumpkin Pie With Maple Syrup

• Filling:
• 1 pound silken tofu
• 1 (16 ounce) can pumpkin
• 3/4 cup maple syrup
• 1 teaspoon ground cinnamon
• Crust:
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup vegan margarine (such as Earth Balance(R))
• 1/4 cup soy milk

1. Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan.
4. Bake in the preheated oven for 20 minutes.
5. Remove crust from oven. Pour in refrigerated filling; return pie to the oven.
6. Bake in the hot oven until set, about 1 hour.

filling, silken, pumpkin, maple syrup, ground cinnamon, crust, whole wheat flour, baking powder, baking soda, margarine, soy milk

Taken from www.allrecipes.com/recipe/259131/vegan-pumpkin-pie-with-maple-syrup/ (may not work)