INGREDIENTS:
1 1/2 cups vegan graham cracker crumbs
1/4 cup melted vegan butter
FOR THE FILLING:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
1 (14 oz) block of firm tofu, drained
1/2 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
1/4 cup coconut cream (the thickened part from a can of full-fat coconut milk)
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
A pinch of salt
INSTRUCTIONS:
FOR THE CRUST:
Preheat your oven to 350°F (175°C).
In a bowl, mix together the vegan graham cracker crumbs and melted vegan butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
FOR THE FILLING:
In a food processor or blender, blend the mashed sweet potatoes, tofu, maple syrup, coconut sugar, coconut cream, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
Pour the filling into the cooled pie crust and smooth out the top with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the edges are lightly golden.
Once done, remove the pie from the oven and let it cool completely before refrigerating for at least 4 hours or overnight to set.
