Vegan Tofu Pumpkin Pie
User Reviews
4.4
Vegan Tofu Pumpkin Pie
Description
This pie begins with a crust combining toasted chopped pecans and rolled oats with coconut sugar, coconut oil, cinnamon, and salt. The crust's texture resembles wet sand before baking, and it crisps in the oven to provide a nutty and slightly sweet base. Cooling the crust before adding filling prevents sogginess.
The filling blends canned or homemade pumpkin puree with silken tofu, coconut sugar, arrowroot powder, and spices including cinnamon, nutmeg, and vanilla extract. The tofu supplies creaminess without dairy, and arrowroot acts as a thickener. The mixture is blended until smooth, ensuring a consistent texture.
Baked at 350°F, the pie sets around the edges but remains slightly jiggly in the center before cooling to firm up further. This texture balances creaminess and structure, similar to classic pumpkin pies, but adapts for vegan diets. Coconut whipped cream topping complements the flavors.
The recipe cites inspiration and adaptation from Food Network's original recipe, focusing on a plant-based alternative maintaining traditional pumpkin pie flavor.
Ingredients
Pecan-Oat Crust
- 1 ½ cups pecans chopped
- 1 cup rolled oats old fashioned
- 2 Tablespoons coconut sugar
- 4 Tablespoons coconut oil partially melted
- ½ teaspoon cinnamon
- ½ teaspoon salt
Pumpkin Filling
- 1 (15 ounce) can pumpkin or homemade pumpkin puree
- 8 ounces silken tofu
- ⅔ cup coconut sugar
- 2 Tablespoons arrowroot powder or cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract pure
- ¼ teaspoon salt sea salt
- Coconut whipped cream for topping
Instructions
- Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
- Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don't over process. Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
- To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
- Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set more as it cools.
- Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with coconut milk whipped cream on top.
Notes
- This recipe is adapted from Food Network, focusing on a vegan version of traditional pumpkin pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 293kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Sodium | 221mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
