4 large (62g) vegan graham crackers, crumbled
1/2 cup (60g) all purpose flour
2 tablespoons (24g) soy butter, room temp
3 tablespoons soy milk
1/3 teaspoon cinnamon, granulated
2 1/3 cup (265g) diced kabocha puree (a Japanese variety of winter squash)
170g (6 oz) silken tofu, firm
1/4 cup (50g) sugar, granulated (You can use more, my kabocha was very sweet)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, granulated
1/4 teaspoon nutmeg, granulated
Preheat the oven to 350F.
Crumble the graham crackers and combine it together with the all purpose flour.
Cut in the soy butter into the flour mixture.
Make a well in the middle and add the soy milk and knead the dough.
Wrap the dough in plastic wrap and refrigerated it for about 20 minutes.
Take out the dough and flour the rolling pin and your surface.
Roll out the dough to be around 3/4 cm thick and cover your 7" pie pan.
Poke many holes with the fork and back it in the oven for 15 minutes.
Take it out and let it cool while you make the filling.
Peel and dice the kabocha. (Make sure you measure the kabocha with out the skin and seeds.)
Dice the kabocha to 1.5" cubes and steam it in a steamer for 15-20 minutes or until tender.
Puree the squash in the food processor until there are no more lumps.
Put the kabocha into a large bowl and puree the tofu in the food processor. (Since we're using firm tofu, make sure there are no lumps! You don't want lumpy pie!)
Add the kabocha sugar, vanilla, cinnamon and nutmeg into the tofu mixture and puree it until all the ingredients are combined.
Pour the filling into the crust and bake it for 20 minutes. If you bake too long, it will crack!
This recipe comes from http://vegematarian.blogspot.com/ and has been reprinted with permission.