Divinely Delicious Vegan Pumpkin Pie
Serves 6-8 (one 9" pie). 14 ingredients
Ingredients
- 1 3/4 cups fresh organic pureed pumpkin, butter nut squash or yam
- 1/2 cup organic coconut milk
- 1/2 cup soft organic tofu
- 2 Tbsp organic unbleached white flour
- 2 Tblsp organic cornstarch
- 1 tsp vanilla
- 3/4 tsp. cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 3/4 tsp ginger
- 2 Tbsp light organic molasses (NOT blackstrap - too strong)
- 1/2 c. organic unbleached suger
- 1 pie crust: See recipe below
Directions
- Preheat oven to 425 degrees
- Blend the tofu & coconut milk together in a blender (best), food processor or press the tofu through a food mill
- Blend the pumpkin, molasses, sugar, spices and salt with the blended tofu & coconut milk
- Lightly coat the bottom of the pie crust with flour
- Pour filling in crust, bake for 10 min at 425 degrees, reduce to 350 degrees, bake another 30 minutes.
- Allow to cool completely before serving, or even chill to bring forth the full flavor and texture.
- Serve with cashew cream or tofu whip
Notes
Vegetarians, vegans and non-vegetarians all love this pumpkin pie recipe! "That pumpkin pie was delicious -- I wouldn't have known it was vegan if you hadn't told me...and I wolfed it all down immediately when I got home" J.B. Fresh, organic ingredients are key; we're convinced it's canned pumpkin that gives pumpkin pie a bad reputation. If you want two pies, double the pie ingredients, and pie crust. One 5 lb pie pumpkin is usually enough for two pies.