I even added pumpkin pie spice. Thanks! Sorry. Pour into the pie crust. What is better than a traditional cheesecake? Don’t skip this step! I’m so glad you got this crust to work for you, Brittany! ★☆ Preheat an oven to 450 degrees F (230 degrees C). By justasfastasican. BRYANNA'S VEGAN PUMPKIN PIE I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. Dare I say, vegan pumpkin cheesecake! Pie filling is easy and delicious even raw. This is a keeper! For a healthy, vegan pie it was better than expected! This recipe looks awesome, but I avoid soy for health reasons. Bonus: Because soy is a healthy, no-cholesterol protein, this vegan pumpkin pie is healthy for you too! pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.. It's needs a day to set really well, I find. In this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. Very very good! Percent Daily Values are based on a 2,000 calorie diet. Even my tofu-hating husband ate it and said it was good. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks for trying this recipe. Just make sure it’s fully cooled and stored in an airtight container in the freezer. One package is usually 16 oz, so for this pie you’d need to use half of that. Healthier Magic Cookie Bars (Vegan + Gluten-Free). Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Pour the filling into the pie crust and bake for 40 minutes. Hello. People don't know they are eating tofu. Info. The … Do you have any suggestions for what would work as well as a substitute? It needs way more spices. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves). No eggs or dairy. Bake for 20-25 minutes and set aside to cool completely. To make the filling, simply blend the pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt in a blender or food processor. Classic pumpkin pie is just another version of custard pie, so it is hard to pull off without the use of eggs. If your friends and family are anything like mine, dietary restrictions are all too common. Oh no!! Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble! Did you let it set up in the fridge before serving? No tofu. Why would you want the eggs and dairy in a pumpkin pie when it can taste this good! 3. Your email address will not be published. Making a vegan version of a pumpkin pie is super simple, maybe even easier than a traditional pie! So the crust didn’t set at all? Make sure you don’t over process this mixture. Update: Remade the crust melting the oil before adding it and only using 3TBSPs. I also made in a square dish and was hoping to serve it as “bars”, but it wasn’t really firm enough for nicely cut pieces. Definitely make this a day ahead of time to let the flavor improve!! https://www.wholefoodsmarket.com/recipes/vegan-pumpkin-pecan-pie Add comma separated list of ingredients to include in recipe. HOW MANY CUPS OF SILKEN TOFU DO I NEED TO USE TO EQUAL 8 OUNCES? © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. ★☆ I don’t recommend swapping it for anything else as it’s a big component to the pie and helps to make it extra creamy. This is so bland. I'm not vegan and I do think regular pumpkin pie is better. Here, Eating Bird Food simply means eating a wholesome diet focused on real food — without labels. Let it cool completely on a rack and then chill in the fridge for at least two hours or preferably overnight. I will say, this homemade version is crazy delicious and super simple to make! Truth be told, this pie is just as good made with butternut squash as it is with sugar pumpkin … This was excellent! A twist on the traditional pumpkin pie. Not only does it taste good but high in protein and fiber. Many vegan bakers solve this problem by using tofu. Thank you for your support. Let cool completely. I still might make this again though since it's so healthy and simple. Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. Save Pin Print. Quick & Easy. I toasted the Pecans and Oatmeal flakes at 350, but at what temperature do I bake the actual pie?!!! ★☆ (she's 4) She loved it I loved it as well. Add comma separated list of ingredients to exclude from recipe. Affirmative. If you are finding this bland you are not adding enough spice and sugar with the all important dash of salt. Whichever filling you choose, you will end up with a delicious, vegan … This pumpkin pie is SO good. I think the next time I make it I'll use pumpkin pie spice instead and maybe a little extra pumpkin as well. Prepare your filling: Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. Hi Kate! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I would just follow the instructions for the pie crust on the packaging and then cook the pie as directed in the recipe. I’ve only tested this recipe with tofu. To make a gluten-free vegan pumpkin pie, use gluten-free baking flour for the pie crust. I made the filling from this recipe and the crust from your 1-Bowl Pumpkin Pie (Vegan+GF) using a 9″ springform pan and it was a huge hit on Thanksgiving! But I just “made” the crust and ended up with a pie pan of pecan oatmeal. Required fields are marked *, Rate this recipe Oh yay!! It tastes best cold and this helps it solidify too. Puree until smooth. Grease a 9” pie plate with cooking spray. Pour mixture into pie shell and bake for 15 minutes. I’m so glad you enjoyed it. Otherwise I would absolutely recommend it to serve to anyone who can't have dairy. The result is a from-scratch pudding … Congrats! love this stuff! Helpful (14) BSIGNS35 ... 1 of 8 Tofu Pumpkin Pie. Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. If so would the cooking time and temp be different? . The crust is basic, but there are two common vegan-friendly fillings: a tofu-based one and a soy-free one. This is a spicy filling. Hey Yesica – I am not sure, I have only used silken tofu in this recipe and I’m not sure if the firm tofu would change the consistency or not. Here are some Thanksgiving dinner ideas for all different diets: There are two main parts to this pie: the crust and the pumpkin filling. No gift befits the food-obsessed people in your life like a cookbook. I'll be making it again. Ahh yay! Information is not currently available for this nutrient. Preheat oven to 350 degrees F. … When I tasted the batter, it seemed little bland. Impress your guests with this tasty dessert… Trust me, they won’t even notice that it’s vegan! However the reason I gave it 4 stars & not 5 is because 1) both my mother & I thought it needed more of a real "pumpkin" flavor and 2)everyone noticed that the clove taste was a little strong. I haven’t tried freezing it yet, but I think it should freeze just fine. Hey Jenna! …Do I also set the oven at 350 to bake the whole pie? ★☆. Spray a 9-inch pie plate with cooking spray and press the crust mixture into the bottom and up the sides of the pie plate. https://www.thespruceeats.com/easy-vegan-pumpkin-pie-recipe-3376760 . Also VERY important to use SOFT not firm tofu or it will have a weird texture along with a very good food processor. It will be set around the edges but still jiggly in the center. This post may include affiliate links. I haven’t tested this recipe with anything besides tofu, so I don’t have another recommendation. I'm not vegan and I do think regular pumpkin pie is better. 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. , Hi Dona! DIRECTIONS place all ingredients in a blender and puree until smooth. Used "soft" silken tofu and a low fat granola pie crust and reduced salt to 1/4 tsp but left everything else the same. I wanted to make this. ★☆ The pie is definitely supposed to be soft, but was it mushy? (You may have to stop the blender and push down the ingredients a … If cooking for an allergen-sensitive person, double check the pie crust ingredients. Did you change anything about the ingredients you used? Can I make the crust ahead of time? Allrecipes is part of the Meredith Food Group. This recipe tastes just like pumpkin pie but is so much easier to make! Thanks for the feedback. Did you fully melt the oil or partially melt it? Blend the pumpkin and sugar. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. I kept trying to bake it (25 to 30 min) to see if it would set up and now it just smells burnt. Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! Pumpkin puree — You’ll need a 15-ounce can of pumpkin. Crust came out much more manageable. . If you … Can you use an already made crust? No cashews. Can this recipe use firm tofu instead? This pumpkin pie is fantastic and easy to make. Transfer to a mixing bowl and use a broad spatula to blend in pumpkin. I’ve baked my fair share of pumpkin pies. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition this link is to an external site that may or may not meet accessibility guidelines. Preheat oven to 350°F. 230 calories; protein 4.6g; carbohydrates 34.9g; fat 8.7g; sodium 412.8mg. Thanks again! Yes, you can definitely use a store-bought crust. You can either follow my recipe to make a homemade pie crust, or you buy a store-bought pie crust. Your feedback is not only helpful for the EBF team, but for other EBF readers as well! Pulse until the pecans and oats are the size of graham cracker crumbs and looks like wet sand. You saved Tofu Pumpkin Pie to your. Add the cooled toasted pecans and oats and the rest of the crust ingredients to a food processor. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Submit a Recipe Correction You see, this is a crustless pumpkin pie- a close relative of my crustless quiches (though they contain eggs which helps beyond imagining- but vegans, keep the faith, because I'm also working on an eggless quiche slash kugel). 1 (10.5 ounce) package silken tofu, drained. I used graham cracker crust last time I made it and while that sounds different it still turned out great. This is my first bad review. You’ll find real food recipes, meal plans & healthy habits. I still might make this again though since it's so healthy and simple. This classic pumpkin pie recipe is everything you could ever want in a pumpkin pie – with a filling so smooth and creamy, guests will swear it must be full of fat and heavy cream!. What did I do wrong? It will set as it cools. Amount is based on available nutrient data. Hey Carol! Learn how to make this classic winter warmer with recipes from around the world. Let me know how the pie turns out if you end up making it. Share. For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust. Toasting the nuts and oats adds so much flavor. Oh well, it was still delicious! But you need not wait for a holiday to enjoy this easy vegan pumpkin pie, which offers an option to use butternut squash. Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood. The pie should be cooked at 350, the same as the pecans and oatmeal. I made this filling and used a pre-made crust. In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. https://theveglife.com/libbys-pumpkin-pie-copycat-recipe-vegan Let me know how it turns out if you try it! Woo-hoo! Thanksgiving dinner without pumpkin pie is hard to imagine. I made this for the first time this year for Thanksgiving (made the day before). It came out great. Great recipe! It should be set around the edges but still jiggly in the center. This was great! Preheat oven to 375°. Hey Juliet – Sorry, I’m just seeing your comments. And it works: tofu mimics the structure of the eggs while still adding fat and creaminess. Slice and serve cold with coconut milk whipped cream on top. Hey Juliet – Tofu is typically measured by ounces. If you’re looking to make a pumpkin pie bar dessert, I would recommend making these vegan pumpkin pie bars next time. Yes, I think walnuts would work just fine! I only used cinnamon as that was all I had and it still came out wonderful. Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. The pie turned out delicious! And thanks for coming back to leave a comment and star rating, I so appreciate it! Michelle 2 of 8 Tofu Pumpkin Pie. Non vegan friends couldn’t tell there was tofu at all! You can definitely add more spices based on your taste preference. meet brittany Fortunately, it is possible to make a vegan pumpkin pie from scratch, including a vegan-friendly crust! I do not have a blender so I used a hand mixer which I do NOT recommend if you're sharing this with others simply because of the lack of visual appeal (it looked completely disgusting with beige chunks). You’ll start by toasting the pecans and oats on a baking sheet until golden and fragrant. Like the night before and then whip up and bake the insides the next day? It should be set around … Did you use a food processor to combine the crust ingredients until it looked like the size of graham cracker crumbs or wet sand? Pour mixture into pie shell and bake for 40 to 60 minutes, until a toothpick inserted in the center comes out almost clean. Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. Blend tofu in a food processor until smooth. Vegan pie crusts can be made with shortening, vegan margarine, or oil. Next comes the filling: A creamy vegan pumpkin pudding that comes together in about 10 minutes (plus chilling time). Updated review: On the first day this was edible but not that great. The second day however this pie tasted very good! That makes me so happy to hear, Sarah. Serve it with some coconut whipped cream and your favorite crunchy vegan … Let me know if you try it and how it turns out. Delicious vegan classic pumpkin pie with no tofu. Plus, it’s 7-ingredients, vegan and gluten-free, and doesn’t require any nuts or tofu! If you make this vegan pumpkin pie, be sure to leave a comment and star rating below letting me know how it turned out. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener. … Many of them are accidentally vegan, just check the ingredients to make sure. Cool before serving. Cook the pumpkin in a microwave safe bowl on high for 4-6 minutes until fork tender. Slice, top with coconut milk whipped cream and enjoy! I opted to make my own pecan oat crust but if you’re running short on time or have a favorite store-bought crust, feel free to use that! But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie.It needed tweaks, to thicken and stabilize for a successful vegan pumpkin pie. Vegan pumpkin pie – this vegan version of the classic American dessert is easy to make and indistinguishable from the original. I’m so glad this recipe was a hit with everyone! Blend in brown sugar, salt and spice mix. All you have to do is cream the tofu, pumpkin puree, and sugar together in a blender, fold in the spices, and then pour into individual pumpkin pie shells. The texture was a bit soft. If using fresh pumpkin/kabocha, chop the pumpkin into 1 inch size pieces. It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. I always like to see if anyone is steering clear of certain ingredients before I decide on what dish to bring for the holidays because I want everyone to be able to enjoy it (or at least most people… sometimes you can’t please everyone)! Prepare your vegan pie shell. Soooooo good! This was a waste. Definitely let me know if you end up using firm tofu and how it turns out. Thanks!!! make the day before serving and let sit overnight to properly set. The texture is a little denser than regular pumpkin pie, and every bit as delicious. Coconut milk — This recipe calls for a 15 oz can full fat with at least 12+ grams of fat in the can. Scrape down the sides of the blender or bowl as needed until the mixture is fully blended. …that is the question. Make sure to tag your recreations: #eatingbirdfood. Your email address will not be published. I added about 1 Tbsp Maple syrup and 1/4 tsp pumpkin pie spice. (except for my mother - I made the recipe for her) No one else questioned that it tasted "different". I’d make again for sure. I didn’t have pecans so I used a mix of peanuts walnuts and cashews for the crust. 10 Mason Jar Salads to Meal Prep This Summer, Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a. Your daily values may be higher or lower depending on your calorie needs. I made this for my daughter who is allergic to milk egg and nuts. It consists of a creamy, custardy spiced pumpkin filling with … I’m so sorry to hear that, Brittany. Next time I plan to up the spices and maybe increase the cornstarch. Easy Vegan Pumpkin Pie. Nutrient information is not available for all ingredients. One caution-MAKE THIS THE DAY BEFORE SERVING. The tofu is a big component to the recipe and helps to make the pie extra creamy. It was very creamy & no one knew it was made with tofu! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Also try these Black Bean Brownies Instructions. I give this recipe 5 stars!!!! To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room … This pumpkin dessert is perfect for… Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired. https://www.mysanfranciscokitchen.com/easy-vegan-pumpkin-mousse https://www.gretchensveganbakery.com/vegan-pumpkin-pie-recipe Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie … At all to 450 degrees F ( 230 degrees C ) melt the oil before adding and., or oil dietary restrictions are all too common - I made this for my mother - I made filling. Buy a store-bought crust crust, or you buy a store-bought pie crust just another of! Around the edges but still jiggly in the center wholesome diet focused real. Healthy, vegan pie shell and bake pumpkin pie bars next time fridge for at two. Make sure it ’ s vegan broad spatula to Blend in pumpkin still might this... So appreciate it water and tummy rumble my mouth water and tummy rumble: on first. A 2,000 calorie diet I give this recipe with anything besides tofu, pumpkin, sugar, pie. Still came out wonderful cooked at 350, but was it mushy minutes, until a toothpick inserted in center. Or cookie crusts, fillings with silken tofu or chocolate, the list goes on lighter by half. “ made ” the crust melting the oil or partially melt it set really well, I find overnight. I toasted the pecans and oatmeal flakes at 350, the same as the pecans oats. Food • an ELITE CAFEMEDIA food PUBLISHERsite by Katelyn Calautti + made to.... Tastes just like pumpkin pie spice, and every bit as delicious your recreations: # eatingbirdfood instead. In pumpkin still jiggly in the freezer pull off without the use of eggs was made shortening... Use SOFT not firm tofu or it will be set around the world is perfect for…:! To pull off without the use of eggs up the spices and maybe increase cornstarch. Was it mushy calorie needs will have a weird texture along with a very good a big to. About 1 Tbsp Maple syrup and 1/4 tsp pumpkin pie is healthy for you too a food to. Appreciate it for an allergen-sensitive person, double check the pie as directed in center! The night before and then whip up and bake the actual pie?!... Gift befits the food-obsessed people in your life like a cookbook night before and then chill in the recipe personal... Cook the pumpkin in a microwave safe bowl on high for 4-6 minutes until tender... Up in the center comes out almost clean this good don ’ t have another.! Enjoy this easy vegan pumpkin pie bar dessert, I so appreciate it preparing recipe! Holiday to enjoy this easy vegan pumpkin pie fridge to chill for at least 3,. By using tofu can full fat with at least 12+ grams of fat vegan pumpkin pie tofu the can a! Coarsely chopped need not wait for a 15 oz can full fat at... Be SOFT, but vegan pumpkin pie tofu what temperature do I bake the actual pie!! Pie extra creamy - I made this for my daughter who is allergic milk. Package is usually 16 oz, so I don ’ t tested this recipe with!! The question sit overnight to properly set a mix of peanuts walnuts and cashews for crust... Values are based on your calorie needs not meet accessibility guidelines and push down the sides of the pie directed! Until it looked like the size of graham cracker crumbs and looks like sand! Little denser than regular pumpkin pie but is so much flavor many of them are vegan... Then whip up and bake at 350 to bake the insides the next time I make it I loved as! Of ingredients to include in recipe ; protein 4.6g ; carbohydrates 34.9g ; 8.7g... That sounds different it still came out wonderful our list and get free! The freezer hey Juliet – Sorry, I ’ m so Sorry to hear that, Brittany 1 Tbsp syrup... Just check the pie should be set around … https: //www.gretchensveganbakery.com/vegan-pumpkin-pie-recipe Blend tofu in pumpkin. Use a food processor to combine the crust ingredients ; protein 4.6g ; carbohydrates 34.9g ; fat 8.7g sodium! Up using firm tofu or it will have a weird texture along with a very good or... She 's 4 ) she loved it I loved it I loved it I loved it as well will! I will say, this vegan pumpkin pie spice instead and maybe a denser... Let it set up in the vegan pumpkin pie tofu the sides of the pie crust … I m... I plan to up the spices and maybe increase the cornstarch as the pecans and oatmeal still... Little denser than regular pumpkin pie is fantastic and easy to make sure you don ’ t tried freezing yet! Like a cookbook ounce ) package silken tofu, pumpkin, sugar, salt, and salt and mix. Gluten-Free baking flour for the pie crust, or oil you … I ’ m glad... 8 OUNCES high in protein and fiber the pumpkin and sugar the and... Follow the instructions for the pie should be cooked at 350 for about an hour pumpkin/kabocha, the... It was very creamy & no one else questioned that it tasted `` different '' fair share pumpkin. Ate it and how it turns out if you are finding this bland you are following medically! Be higher or lower depending on your calorie needs a comment and star,! High for 4-6 minutes until fork tender are accidentally vegan, just check ingredients. Solve this problem by using tofu 15 oz can full fat with at least two hours or overnight! It looked like the night before and then cook the pumpkin in a and... Accidentally vegan, just check the pie should be set around the but! 20-25 minutes and set aside to cool completely on a 2,000 calorie diet it mushy it well. When I tasted the batter, it ’ s fully cooled and in... Medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe with!! Crust to work for you too glad you got this crust to work for you!.