Pumpkin Pie

It’s Thanksgiving 2017 already, like right now, and it’s 3:19 a.m. because I couldn’t resist cooking something. I thought it would be way cooler to fast on Thanksgiving but we’re honored to have been invited to some really awesome vegan friends that are super great cooks, so fasting isn’t happening this year.

I really wanted to cook everything yesterday during the day that we were going to bring but I just didn’t have time. Last night I just felt inspired though so around 9 pm I went to Ingles to grab a few things for this featured recipe out of the October 2014 Dr. McDougall newsletter volume 13 issue 10 (Check it out).

I didn’t do it exactly like the direction but I tried! The recipe for this Pumpkin Pie was adopted from the bestselling vegan author Lindsay S. Nixon cookbook “Happy Herbivore Holidays & Gatherings.” I look forward to trying her Butternut Soup, Thanksgiving Loaf, and a few other veganlicious looking recipes!

In short here’s what’s up:

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 9

Ingredients

1/2 cup silken tofu* (see note)
1 1/2 cup nondairy milk
2 tbsp cornstarch

1 tsp vanilla extract
2 cups canned pure pumpkin
1/2 cup whole-wheat pastry flour* (see note)
2 tsp baking powder
1/2 cup brown sugar
1/4 tsp fine salt
3 tsp pumpkin pie spice

Instructions

Preheat oven to 350°F. Set aside a shallow 9-inch glass pie dish.

In a blender or food processor, blend tofu, nondairy milk, cornstarch, and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until it’s at room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Chef Notes:

  • Mori-Nu extra-firm silken tofu works best in this recipe
  • For a soy-free dish, try using 1/2 cup raw cashews (soaked overnight so they blend well) instead of tofu
  • To make this gluten-free, brown rice flour may be substituted for the pastry flour

2 Comments

  1. Carly Sears

    Can I use dates instead of the brown sugar??

    Reply
    • veganwalk

      Sure, I use it in place of all kinds of sweeteners! Thanks for asking! Sorry for the delayed response. I got real busy over the last month with work. I’m back on Vegan Walk now though, thanks so much for stopping by, that means a lot! Check out my Date Syrup video: https://youtu.be/uxGGeG8n0J4

      Reply

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