So here's part 2 for you! (part 1 is here). This pumpkin pie should use up the leftover cup or so you've got of pumpkin puree if you made the pumpkin risotto.
The only other things you'll need are:
some vegan pastry (either store bought or made with this recipe clickclick)
1 box of firm silken tofu (around 350g)
1 cup of pumpkin puree
1 1/4 cups of light brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp ground nutmeg
Mega easy this one. This amount makes enough for two small pie dishes or one 9 inch-ish sized one.
Put the tofu into a blender and process until it's smooth. Then add the cup of pumpkin and blend again. Tip into a bowl and it should look something like this:
Add the sugar and spices and stir together.
Pour the mix into your uncooked pastry shell and place onto a baking sheet. Bake at Gas mark 5/180C/350F for 30-40 minutes.
After 35 minutes or so, it should have browned on top but will still seem a bit sloppy in the middle. Leave it to cool in the fridge for a few hours and it'll solid up.
easiest, quickest, yummiest...autumnist?