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1/2 of a 12-14 oz. brick of organic tofu 

1/2 cup nuts (preferably blanched almonds or cashews)

¾ cup real maple syrup

1/4 teaspoon salt

1/2 teaspoon pumpkin pie seasoning (or a mixture of cinnamon, ginger, nutmeg and allspice)

            Double the spice if you wish a stronger pumpkin pie taste.

1 15-ounce can pumpkin puree or equivalent squash, yam or sweet potato

1 can of coconut milk

3 T. organic corn or other equivalent starch


Blend all ingredients together until very smooth.  Pour into an unbaked pie crust and bake at 350 for one hour.  Allow the pie to set up for 1 hour or refrigerate the pie overnight.




This recipe makes a double pie crust or a very thick large pie crust.


1 c. wheat flour

1 c. white flour

1 t. salt

2/3 c. olive oil

1/3 c. COLD water


Stir together the flour and salt.  Then in another bowl mix the oil and COLD water together well and combine with the flour.  Mix just enough to thoroughly mix but try not to kneed enough to form gluten strands which will toughen the crust.  Divide into 2 balls and roll out between 2 sheets of wax paper. 


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