1/2 cup vegan margarine
1 box of vegan graham crackers
1 15oz can of organic pumpkin puree
1 12.3oz package of Mori-Nu Silken Extra Firm Tofu
1 14oz can organic unsweetened coconut milk
2 teaspoons xanthium gum
1/2 teaspoon cream of tartar
1 tablespoon ground flaxseed meal
1/2 cup unbleached white flour
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon balsamic vinegar
1 tablespoon vanilla
1 teaspoon each of nutmeg, cinnamon & ginger,
1/2 teaspoon salt
Preheat oven to 350 degrees.
Crust:[br] In large mixing bowl, mix softened margarine with graham cracker crumbs until consistency is moistened, and sticking together. Set aside.
Filling:[br] In blender, combine vanilla, coconut milk, balsamic vinegar, baking soda, flax seed meal, spices, salt, cream of tartar and xanthium gum. Blend together until smooth.
Add pumpkin puree and tofu and blend again. If you have a heavy blender (I use a Vitamix), you can just add the sugar and the flour in the blender. If not, you might want to transfer to a mixing bowl to mix the remaining ingredients.
In 12 greased 6oz clear Pyrex custard cups, press a layer (about 1/2 inch) of the graham cracker mixture into the bottom of each cup. Then fill each tin ¾ full will the pumpkin mixture. Note: You can use larger muffin pans for this recipe, but it makes getting the “pies” out onto a dish a little more challenging. If you’re not concerned about presentation, muffin tins will suffice.
Bake for 30 minutes. Let cool.
Then with butter knife, carefully go around the inside edges of each cup, to make sure nothing is sticking, then place a plate on top of the cup and flip it over. If you’re lucky, the whole thing comes out in once piece and looks like a little upside-down pumpkin pie.