Serves: 5
Total Calories: 164
Yield: 9 inch pie

not prebaked
FILLING
1 1/2 cups mashed baked sweet potatoes (abotu 2 medium)
1 (12 1/2-ounce) package firm silken tofu
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup Sucanat
1 tablespoon powdered egg replacer
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

1. Preheat the oven to 350°F. Press the pie crust into a 9-inch pie pan and set aside.
2. Place all the filling ingredients in a food processor and blend until smooth. Pour into the pie crust.
3. Bake for 45 minutes or until the crust is golden brown and a knife inserted into the center of the filling comes out clean.
4. Let cool at least 20 minutes before cutting into wedges and serving.

For a Change . . .
* Scatter 1/3 cup chopped pecans or walnuts over the top of the pie before baking.
* Before serving, garnish the pie with about a tablespoon of thinly slivered fresh ginger.

Nutritional Facts:

Serves: 5
Total Calories: 164
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Coconut Upside Down Cake
Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza