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!
- 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.
- Chill and serve with vegan ice cream