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Vegan Pumpkin Pie.

Vegan Pumpkin Pie. recipe image
This Vegan Pumpkin Pie is a comforting autumn classic reimagined for plant-based diets. By blending firm silken tofu with pure pumpkin puree, you achieve an incredibly smooth, rich texture that mimics traditional custard without dairy. The filling is infused with warm spices like cinnamon, nutmeg, ginger, and allspice, creating a deep, aromatic flavor profile. Sweetened with date sugar or maple syrup and bound with a touch of oil, it sets perfectly in your favorite unbaked crust. It&# 226;ÂÂs the ideal centerpiece for Thanksgiving dinner, a cozy weekend treat, or any time you crave a slice of seasonal nostalgia. Simple ingredients come together to make a sophisticated dessert that feels indulgent yet wholesome.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 19.1
Dietary: Gluten-free, Vegetarian
Description
This Vegan Pumpkin Pie is a comforting autumn classic reimagined for plant-based diets. By blending firm silken tofu with pure pumpkin puree, you achieve an incredibly smooth, rich texture that mimics traditional custard without dairy. The filling is infused with warm spices like cinnamon, nutmeg, ginger, and allspice, creating a deep, aromatic flavor profile. Sweetened with date sugar or maple syrup and bound with a touch of oil, it sets perfectly in your favorite unbaked crust. It&# 226;ÂÂs the ideal centerpiece for Thanksgiving dinner, a cozy weekend treat, or any time you crave a slice of seasonal nostalgia. Simple ingredients come together to make a sophisticated dessert that feels indulgent yet wholesome.
Ingredients
  • 10 ounce Firm silken tofu
  • 1 can (15 oz) Pumpkin puree
  • 1/2 cup Date sugar or granulated sugar
  • 2 tablespoon Neutral oil (such as canola or sunflower)
  • 2.5 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • 1 teaspoon Ground allspice
  • 1/4 teaspoon Ground ginger
  • 1 Unbaked vegan pie crust
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    Place the firm silken tofu, pumpkin puree, sugar, oil, vanilla extract, cinnamon, nutmeg, allspice, and ginger into a food processor or blender.
  3. 3
    Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
  4. 4
    Pour the filling into the unbaked pie crust, spreading evenly to the edges.
  5. 5
    Bake for 50 to 60 minutes, or until the center is set and a knife inserted near the center comes out clean.
  6. 6
    Allow the pie to cool completely on a wire rack before slicing to ensure the filling sets properly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 19.1kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 4.9g2%
Dietary Fiber 0.2g1%
Sugars 2.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, substitute the date sugar with 2/3 cup maple syrup and reduce the oil to 1/4 cup.

Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

The pie must cool completely before slicing; otherwise, the center may be too soft.

Store leftovers covered in the refrigerator for up to 4 days.

Keywords: vegan, pumpkin pie, tofu dessert, plant based, thanksgiving, autumn, dairy free, spiced pumpkin, pie crust, maple syrup, cinnamon, dessert, baking, silken tofu, holiday
Read it online: https://www.chefs-mate.com/recipe/vegan-pumpkin-pie/