Pumpkin Pie
I have a very vague pumpkin pie recipe that I pull up on my phone every year. It’s even missing some important distinctions like if the sugar I used is brown or white, how much spice, etc. But, it’s got the correct amount of silken tofu, pumpkin puree, and vegan condensed milk, which I am very grateful for. Every year, it comes out perfect. This year, I finally made it while writing down the missing pieces.
One important tip: Make this pie the day BEFORE you plan on serving it. Even two days before would be great! It needs a good night to set in the refrigerator. The spices get stronger and some kind of yummy magic happens.
Let me know if you make this and how it goes for you!
Ingredients:
Pumpkin Filling:
2 cups Libby pumpkin puree
1 cup + 2 tbsp Mori Nu Extra Firm Tofu
½ cup vegan condensed milk
⅓ cup dark brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
⅛ tsp ground cloves
1 tsp vanilla extract
¾ tsp salt
Pie Crust:
Prepare Pie Crust on page 68/69 from Clara Cakes: Delicious and Simple Vegan Desserts for Everyone!
Whipped Cream, for serving
Steps:
Preheat oven to 350 degrees.
In a food processor or blender, combine all of the pumpkin pie filling ingredients together until smooth and fully combined.
Pour pumpkin pie batter into prepared pie crust and spread evenly using an offset spatula.
Bake for 1 hr. Remove from oven and place on cooling rack. Once cooled, wrap up and place in refrigerator overnight. Serve with whipped cream.