Vegan Pumpkin Chiffon Pie

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

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Cookie Crust

1 cookie mix starter pack from PlantPure

¼ cup peanut butter

4 T. plant milk

Pumpkin Chiffon Pie Filling

2 cups pumpkin puree (or a 15 oz can)

8 oz block tofu (I used extra-firm)

1 banana

2 to 4 tablespoons maple syrup

1 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. ground cloves

¼ tsp. ground ginger

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Directions at brandnewvegan.com

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