Pumpkin Pie

This recipe was adapted from a recipe I found on vegweb.com. I have made it once before and added a bit of pumpkin seeds to the top. This was the first Thanksgiving pie I made this year. I prepared it a few days in advance and put it in the freezer before baking it. On Wednesday night I’ll take it out to defrost and I’ll bake it Thursday morning. Can’t wait!

Ingredients

  • 1 can pureed pumpkin
  • 3/4 cup of maple syrup or agave nectar
  • 1 package of silken (or soft) tofu (10-12 oz.) (not the lowfat kind, or else it will taste funny!)
  • 3-4 tbs. cornstarch (very important!)
  • 1 unbaked vegan pie shell (9 in.)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves

1. Blend it

  • Using a food processor or blender (I’ve tried both and found a food processor works best), blend the pumpkin puree until smooth and creamy
  • Add the tofu and maple syrup and pulse until well mixed
  • Add the cornstarch and pulse again until smooth

2. Spice it up

  • Add the spices and blend until incorporated evenly

3. Bake it

  • Preheat the oven to 425 degrees F.
  • Pour the blended pumpkin mixture into the pie shell
  • Lift pie shell about 1 inch off the counter and drop a few times to settle the mixture in the crust, don’t do this too hard or you will break your crust
  • Bake the pie for 15 min.
  • Lower heat to 350 degrees and bake for another 60 min.

4. Enjoy!

  • Chill and serve with vegan ice cream
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One response

  1. Pingback: Happy Thanksgiving! | Small Vegan, Big City

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