Happy Thanksgiving!! I am very excited that I was able to make a yummy vegan pumpkin pie. Previously, I made a pumpkin pie using tofu and did not like the consistency. I made this recipe with both a Hubbard and a Long Island Cheese Pumpkin, and I preferred the dense consistency of the Hubbard. The spices at the amounts shown are mild.
- 1 9-inch unbaked pie crust
- 2 cups of puréed pumpkin
- 2/3 cup plain soy milk
- 1/2 cup sugar
- 3 1/2 TB cornstarch
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ teaspoon salt
- ¼ tsp. nutmeg
- ¼ tsp ginger
- small pinch of cloves (optional)
To make puréed pumpkin: Cut the pumpkin into sections. Scrape out seeds. Steam for 15-30 minutes until tender (time depends on pumpkin type). Let cool. Scrape the pumpkin from the skin. Food process until smooth.
Preheat oven to 350 degrees. Combine all ingredients in the food processor. Mix well. Pour into unbaked pastry shell, place in the oven, and lay a piece of tin foil over the pie. Bake for about 1 hour. Uncover and bake for an additional 20 minutes. Cool completely on a cooling rack, cover, and refrigerate for overnight before serving.
I can’t really picture a tasty pumpkin pie made with tofu…
Instead of throwing away the pumpkin seeds, bake them with a bit of sea salt and your favorite seasoning for a delicious snack!