A delicious gluten free dairy free pumpkin pie recipe made without eggs. This vegan pumpkin recipe uses tofu, which adds a wonderful thick texture. Ne eggs and no evaporated milk in this Thanksgiving pie favorite.
Preheat oven to 425 degrees.
In a blender, blend all ingredients, scraping down edges and blending as needed until mixed. Pour mixed ingredients into prepared pie crust.
Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F; bake until a knife inserted in the center comes out clean, about 40 to 50 minutes.
Let cool before serving.