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Recipes / Pumpkin Pie

RECIPE

Pumpkin Pie

Silken-tofu vegan pumpkin pie; household note says a graham cracker crust is normally used.

One 9-inch pieDesserts

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INGREDIENTS

One 9-inch pie

  • Crust option in source: 1¼ cups all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 5 tablespoons non-dairy butter
  • ¼ cup solid coconut oil
  • 2–3 tablespoons ice water
  • Filling: 1½ (15 oz) cans pumpkin puree
  • 8 oz extra-firm silken tofu
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tablespoons cornstarch
  • 1 tsp ground cinnamon
  • ½ teaspoon ginger
  • ¼ tsp cloves
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • 1 tsp vanilla extract
  • ½ tsp salt

METHOD

Make it

  1. 1

    Prepare and chill the crust if using the pastry crust.

  2. 2

    Preheat oven to 350°F.

  3. 3

    Blend all pumpkin filling ingredients until completely smooth.

  4. 4

    Pour filling into the crust and spread evenly.

  5. 5

    Bake uncovered for 45 minutes.

  6. 6

    Check for doneness. If the center still has substantial jiggle, bake another 10 minutes and check again.

  7. 7

    Cool completely at room temperature, then refrigerate at least 4 hours, preferably overnight.

  8. 8

    Serve cold.

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