Recipe - Vegan Pumpkin Pie

10 ounce Firm silken tofu
1 15 ounce can pumpkin
One half cup Fruit source or granulated
Date sugar
1/3 cup Oil
2 tablespoon Molasses
1 teaspoon Vanilla extract
2 One half teaspoon Ground cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
One fourth teaspoon Ginger
1 Unbaked crust of your
Choice

Blend all ingredients, pour into pie shell and bake for 1 hour and 350 or
till done.

Note that this is even better, if more expensive, if you use 2/3 cup maple
syrup instead of the fruit source and reduce the oil to a scant One fourth cup.

From: BEN.94Sep21190616@watt.me.utah.edu. rfvc Digest V94 Issue #205,
Sept. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip