Pumpkin pie with autumn pumpkins and corn on red striped napkin

Vegan Pumpkin Pie

by Aoife Sheridan | November 15, 2017

This vegan pumpkin pie sweet treat that’s healthy enough to eat for breakfast, but delicious enough to serve on Thanksgiving! I feel it’s worth the extra effort to use fresh pie pumpkins because of the bright flavor they give. And, yes, you’ll want to use a “pie” pumpkin if possible, as it will impart the perfect flavor for your fresh pumpkin pie.

Ingredients

1. One small pie pumpkin (or 2 cups cooked, mashed pumpkin)
2. One 9-inch vegan pie crust
3. 12.3 oz. aseptic pack of silken tofu (extra firm)
4. 5 teaspoons pumpkin pie spice
5. ¾ cup maple syrup
6. ¼ cup organic sugar
7. ¼ teaspoon salt

Method

1. Preheat the oven to 400° F. Cut the pumpkin in half. Scoop out the seeds and remove the stringy pulp from the inside of the pumpkin, using a metal spoon. Place the pumpkin (cut sides down) in a large baking pan.
2. Pour enough water over the pumpkin so that there’s about ½-inch of water in the pan.
3. Bake for 45-60 minutes, or until the pumpkin flesh is soft and tender when pricked with a fork. Remove and allow to cool slightly.
4. Place the pie crust in the oven and bake for about five minutes. Remove.
5. When the pumpkin has cooled slightly, scoop out two cups of the flesh and place in a blender. I use a NutriBullet Pro 900 and I love it!
6. Add the tofu, spice, maple syrup, sugar, and salt and blend until very smooth.
7. Pour the filling into the prebaked pie shell. Bake for about 45 minutes, or until nicely browned.
8. Allow to cool in the refrigerator for several hours or overnight.
9. Serve plain or with nondairy vanilla ice cream (or nondairy whipped topping).

Makes one 9-inch pie (serves 8)

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