Ultimate Vegan Pumpkin Spice Pie: Dairy-Free Delight! 🎃🥧

Vegan Pumpkin Pie 🥧

Description

If you’ve never tried a non-dairy version of this pie, or if pumpkin pie is an entirely new idea for you, you should try this recipe. It’s a delightful twist on the classic pumpkin pie, perfect for those following a vegan lifestyle or looking for a dairy-free dessert option.

Recipe Information

Cook Time: 40 minutes
Prep Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Recipe Category: Pie
Keywords: Dessert, Soy/Tofu, Beans, Vegetable, Vegan, Kid Friendly, Potluck, Winter, Christmas, Thanksgiving, Weeknight, Oven, Small Appliance, < 4 Hours

Nutritional Information (per serving)

Calories: 789
Fat Content: 11.6g
Saturated Fat Content: 2.4g
Cholesterol Content: 0mg
Sodium Content: 157.6mg
Carbohydrate Content: 160.7g
Fiber Content: 4.2g
Sugar Content: 139.7g
Protein Content: 18.7g

Ingredients

2 cups silken tofu
2 cups cooked pumpkin
1 1/4 cups brown sugar
1 tsp salt
7 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp dried ginger
1 tsp ground cloves
1 tsp allspice
2 tsp nutmeg
2 vegan pie crusts

Instructions

Preheat Oven: Heat oven to 375°F (190°C).
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Blend Tofu: In a food processor or blender, blend the silken tofu until smooth and creamy, which may take about three to four minutes. Make sure to stop the machine occasionally to scrape down any large pieces of tofu sticking to the sides.
Add Pumpkin: Add two heaping cups of cooked pumpkin to the tofu and blend until well combined. Again, stop the machine as needed to scrape down the mixture.
Combine Ingredients: Transfer the blended mixture into a large mixing bowl. Add brown sugar, salt, and spices. Mix well until all ingredients are thoroughly combined, resulting in a smooth, light orange-colored paste with no lumps of tofu.
Fill Pie Crusts: Spoon the pumpkin mixture into two vegan pie crusts, evenly distributing the filling. If desired, top the pies with small bits of crust cut into decorative shapes.
Bake: Place the pies in the preheated oven and bake for 30 to 40 minutes, or until the crusts are dark brown but not burned. Keep an eye on them towards the end of the baking time to ensure they don’t overcook.
Serve: Once baked, remove the pies from the oven and allow them to cool slightly before slicing and serving. Enjoy this delicious vegan pumpkin pie as a delightful dessert for any occasion!

Serving Suggestions

Serve slices of vegan pumpkin pie topped with a dollop of dairy-free whipped cream or a sprinkle of cinnamon for an extra treat.
Pair with a hot cup of your favorite tea or coffee for a cozy and comforting dessert experience.

Storage Instructions

Store any leftover pumpkin pie in an airtight container in the refrigerator for up to three days. You can also freeze individual slices for longer storage. Just be sure to wrap them tightly in plastic wrap or aluminum foil before placing them in the freezer.