This Harvest Pumpkin Pie is just like grandma used to make – only better! It’s got full, pumpkin pie flavor, and silky, creamy texture, without any dairy, eggs, or cholesterol. Can it be possible? Oh yes it can, and it is! The secret is tofu. That white block of jiggly, bean curd produces an amazing pumpkin pie. Of course it doesn’t work this magic alone. The same amount of pumpkin puree and the same seasonings used in Libby’s Famous Pumpkin Pie – the pie we grew up loving – makes this pie taste just like grandma’s. Try it and taste for yourself. It’s easier to make than traditional pumpkin pie, too, because the filling is made in a food processor. This pie is even better the next day, after the flavors have melded. If you’re making this for Thanksgiving dinner, we recommend making it the night before and refrigerating until ready to serve. You can buy ready-made vegan pie crusts in the freezer section of many grocery stores. Or make your own with our recipe for Flaky Pie Crust. It’s a classic.
- 1 10 inch - unbaked pie shell (see link below for Flaky Pie Crust recipe)
- 1 15 oz can - pumpkin puree
- 1 12 oz pkg - silken firm tofu
- 1 cup - turbinado sugar
- 1 tsp - vanilla extract
- 1 tsp - ground cinnamon
- 1/4 tsp - salt
- 1/2 tsp - ground ginger
- 1/8 tsp - ground cloves
- Topping (optional)
- 20 medium - pecan halves
- 1 Tbs - maple syrup
- Preheat the oven to 425 °F.
- Follow the instructions for Flaky Pie Crust if making your own crust.
3. Combine all filling ingredients in a food processor and blend until smooth. Blend another 30 seconds. Pour the filling into the prepared pie crust. Decorate the top with the pecan halves and drizzle with the maple syrup, if using.
4. Bake for 15 minutes, reduce temperature to 350 °F and bake another 45 minutes, until a knife inserted into the middle comes out clean. Cool completely before serving.
You can use a pie pumpkin or other winter squash instead of the canned pumpkin in this recipe. We like Blue Hubbard squash as a change of pace, and we know others who have used a Butternut squash. There's such a feeling of accomplishment when you start with a whole squash and turn it into pie. Your grandma would be proud. To do so, rinse off and towel dry the outside of the squash. Using a large chef's knife, cut the squash in half and scoop out the seeds and fibers. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast at 350 °F until very soft when poked with a fork. Remove from the oven and let it cool completely. Remove the skin and refrigerate until ready to use. Weigh out 15 oz of the cooked, skinned flesh to use in step 3 above.
Nutrition (per serving - including the optional topping ingredients): 349 calories, 54% calories from carbohydrates, 7% calories from protein, 39% calories from fat, 2.5g fiber.