Vegan Pumpkin Pie Recipe

An alternative that everyone can enjoy. Vegan pumpkin pie is nearly indistinguishable from traditional pumpkin pie and is super easy to make with a blender. Instead of eggs and heavy cream, this recipe calls for silken tofu. It bakes into a smooth filling and is easier to make than the usual way.

Prep Time: 20 mins
Cook Time: 60 mins
In-Oven Cool Time: 30 mins
Total Time: 110 mins
Servings: 8 servings
Yield: 1 (9-inch) pie

Ingredients

• 1 homemade vegan pie crust or 1 premade vegan pie shell (see recipe note)
• 1 (15-ounce) can pumpkin purée (or 2 cups homemade pumpkin purée)
• 1 (12.3-ounce) shelf-stable package firm silken tofu
• 3/4 cup organic light brown sugar
• 1/4 cup plain, unsweetened nondairy milk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

1. Line the pie dish: If using a homemade crust, roll it out and line a 9-inch pie dish. Stick the dish in the freezer while you work on the filling. If using a store-bought frozen crust, just keep it in the fridge or freezer until it’s time to bake the pie.
2. Preheat the oven to 425°F. Position a rack in the bottom third of the oven.
3. Make the filling: Combine the pumpkin, tofu, sugar, nondairy milk, spices, and salt in a blender or food processor. Blend or process until smooth, stopping to scrape down the sides as needed.
4. Fill the pie shell and bake at a high temp: Pour the filling into the chilled pie crust. Tap the dish against the counter gently to coax out any air bubbles. Smooth the top with a metal spatula, if needed.
   Set on the rack in the lower third of the oven and bake at 425°F for 15 minutes.
5. Lower the oven temperature and continue baking: After 15 minutes, lower the temperature to 350°F.
   Bake the pie another 45 minutes, until the top of the filling gets a matte look and the filling jiggles all as one unit (like a Jell-O mold) when you nudge the pie dish.
   Turn off the oven and let the pie cool in the oven with the door cracked open for 30 minutes. This helps minimize cracking.
6. Cool, then serve: Set the pie on a wire rack to continue cooling for at least 2 hours before serving. The pie may crack as it cools, but don’t worry about it.
   Beads of liquid may appear on the top of the filling. If that bothers you, simply lay a paper towel over the filling to very gently blot them away.
   Serve with the vegan whipped topping of your choice, such as coconut whipped cream.

Source: Simply Recipes