Dairy Free... Creamy Dreamy Sweet Potato Pie

• 1 (8-ounce) package Tofutti mock cream cheese, softened
• 2 cups mashed cooked sweet potatoes (you can also substitute pumpkin or squash)
• 1 cup Turbinado sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup coconut milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger, optional
• 1 piece pre-made pie dough

Place 1 piece of homemade pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

In a large mixing bowl, beat the Tofutti mock cream cheese until smooth. Add the sweet potatoes and beat well. Add the sugar and salt, and beat again to combine. Add the eggs mixed with the yolks, coconut milk and oil, and beat into the mixture. Finally, add the vanilla, cinnamon, and ginger and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature and then refrigerate. Serve cold!

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Dairy Free... Creamy Dreamy Sweet Potato Pie