Just because you're vegan, it doesn't mean that you can't enjoy pumpkin pie. Certainly the first question you're asking yourself if you know anything about pumpkin pie is, "what does a vegan use as a binder if they're not using eggs?" Well, the answer to this is, of course, tofu. Tofu can be an excellent binder. In this recipe, that was adapted from this recipe, silken tofu is used to create that creamy texture that everyone loves about pumpkin pie. This particular recipe is a bit on the savory side, so if you desire a flavor that's a bit mellower, please see the suggested adjustments at the end of this article.
You Won't Believe it's Vegan Pumpkin Pie Recipe
What You'll Need:
- 3/4 pound silken (soft) tofu
- 1 16 ounce can pumpkin puree
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1 1/2 tablespoon molasses
- 1 pre-made 12-inch pie crust
What to Do:
1. Make sure that your pie crust is thawed if frozen. If it needs to be baked prior to adding the pumpkin pie filling, follow the instructions on the package. Set aside once the pie crust is prepped and ready.
2. Preheat your oven to 350° Fahrenheit.
3. In a food processor, combine all of the listed ingredients above and process until you have a smooth consistency. Pour into the prepared crust.
4. Place the pie in the middle of the oven rack. You may want to place a tin foil line cookie sheet under the pie to catch any filling that might bubble over the edges.
5. Bake for one hour. Remove pie from oven and allow to chill completely (it might seem a little loose, but should firm up as it chills). The pie might also look a little dark as the molasses might affect the coloring of the pie. Don't worry. It still tastes amazing.
6. Serve with non-dairy whipped cream and be prepared to wow your friends.
This is a great dessert to share with your family and friends during the holidays. As previously stated if you want less spice to the pie, follow these tips: cut the ginger to 1/4 teaspoon and use pure maple syrup instead of molasses. Also, this is enough filling to fill two 9-inch pie crusts if you want to make two pies.