Pumpkin Pie

This is the perfect vegan pumpkin pie recipe, made extra silky with the help of a little silken tofu. No one will ever tell the difference! You can totally skip making your own pie crust. Vegan pie crusts are widely available in the freezer section of most health food stores. It might just save your sanity and make pie making a relaxing and enjoyable experience if baking isn't necessarily your thing. Regardless of which route you choose, under bake your crust. Take it out of the oven at the first hint of browning. If your crust starts to get too dark during the second bake (with the filling) make a little foil cover for it (see photo). They also sell silicone pie crust shields, if you're into serious pie production. If you want to make your own crust, use our recipe for Perfect Flaky Pie Crust or our amazing Toasted Pecan Crust.

Pumpkin Pie

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• Author: Well Vegan
• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Ingredients

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• 1 (lightly) baked pie crust
• 16 pecan halves
• 12 oz. firm silken tofu
• 2 cups pumpkin puree
• ½ cup maple syrup
• ½ cup light brown sugar (packed)
• ¼ cup cornstarch
• 1 ½ tsp. cinnamon
• ½ tsp. salt
• ¼ tsp. nutmeg
• ¼ tsp. ground ginger
• ⅛ tsp. ground cloves

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Instructions

1. Preheat oven to 350 F. Prepare your pie crust. If you're using a store bought, cook according to package directions. I like to under bake them just a bit, so they don't get too dry.
2. Toast the pecans on a cookie sheet for 7 minutes and set them aside to cool.
3. In a food processor, combine all of the remaining ingredients: tofu, pumpkin, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger and cloves. Process until smooth and completely combined. Pour your pumpkin mixture into your prepared crust.
4. Bake for 40 to 45 minutes, or until the filling in set along the edges and your crust is golden brown. The center may still be giggly and soft, but it will firm up as it cools.
5. Cool on a wire rack for for a few minutes, them gently top with your toasted pecans. Then let your pie cool to room temperature. Transfer to the refrigerator to set for another hour or two.

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Nutrition

• Serving Size: 10
• Calories: 436
• Sugar: 23
• Sodium: 133
• Fat: 32
• Carbohydrates: 33
• Fiber: 5
• Protein: 7
• Cholesterol: 0