Tofu Pumpkin Pie
This vegan tofu pumpkin pie is the best addition to the holiday table! It is high in plant-based protein and tastes just like the creamy classic. You will love how quick, easy, and delicious this dessert is!
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Bonnie - Serene Trail
Servings: 8
Calories: 221kcal
Equipment
- blender or hand mixer
Ingredients
Pie Crust (unless using prepared dough, such as store-bought)
- 1 1/4 cup all-purpose flour, (150g)
- 7 tbsp vegan butter, salted, cold
- 1/4 cup water, cold, (60ml)
Pumpkin Pie Filling
- 8-10 ounces silken tofu, (300g)
- 15 ounces pumpkin purée, (425g)
- 3/4 cup brown sugar, (160g)
- 2 tbsp vegan creamer, or heavy cream
- 1 tbsp cornstarch
- 1/2 tbsp vanilla extract
- 1/2 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
Instructions
For the Pie Crust (skip if using prepared dough)
- Add the flour to a bowl. Cut the cold vegan butter in with a fork or pastry cutter until it's crumbly. Stir in the cold water, a little at a time. Use your hands to bring the dough together into a ball. Work it for 2-3 minutes to ensure all of the dry bits are incorporated.
- Flatten the dough into a thick disc and wrap it in plastic or another air-tight container. Refrigerate it for 30 minutes.
For the Pumpkin Pie Filling
- Place an oven rack in the bottom third of the oven and then preheat it to 350° (180°). Roll the dough out and place it in the pie pan. Roll any excess dough onto itself and press it into a decorative pattern. Place this back in the fridge for now.
- Blend all of the pie filling ingredients together until its smooth and creamy. Pour it into the crust. Gently shake and tap the pie pan to get the bubbles to rise to the top. Then, smooth out the top with the back of a spoon.
- Bake the pie for 35-40 minutes. Take it out when the edges look set, but the center is still slightly jiggly. Let it cool at room temperature for 2 hours. Then, cover it and refrigerate it overnight, if possible, or for at least 4 hours.
Video
Notes
If your tofu block is 16 ounces, use a little over half of it to get around 10 ounces. Be sure to drain it as much as possible.
Baking the pie toward the bottom third of the oven lets the crust cook more without overcooking the top.
It helps to use parchment paper sheets when rolling out the dough to keep it from sticking to the surface and roller.
It's best to keep the crust chilled for flakiness and to keep it from shrinking down in the oven.
Nutrition
Serving: 1 slice | Calories: 221kcal | Carbohydrates: 44g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 233mg | Fiber: 2g | Sugar: 23g | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.