Easy Vegan Pumpkin Pie Recipe

First, let me say that the pie has very good taste and compares favorably with traditional pumpkin pies. Most of the comments concerned how runny the pie filling was and how long it took to bake. The problem is how the tofu is being used. According to Robin Robertson, author of ""1000 Vegan Recipes"", tofu needs to be 'pressed' before using in cooking. She says, ""...before using it (tofu) in a recipe, it is essential to drain, blot, and press out the excess water. (It is not necessary to rinse it.) To squeeze tofu dry, cut the block into slabs and place the slabs on a baking sheet lined with paper towels. Weigh down the slabs with a baking sheet topped with heavy canned goods and let it sit for an hour."" (pg. xiv of the aforementioned book). I personally cut the block into 3 slabs, place on a clean multi-folded kitchen towel. If I have enough room on the ends of the towel, I fold the ends over the slabs. If not, I put another clean towel over the slabs and then weigh them down. I don't always let the tofu sit for an hour because of lack of time. 15 or 20 minutes works pretty well, though 1 hour is best. Alternatively, you can buy a tofu press. Every traditional recipe calls for baking at 450F for 10 minutes and then lowering to 350F for 45-50 minutes. I did this for this pie and it was done within an hour.

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