Vegan Pumpkin Pie
Serves: 8
Cooking time: 60 minutes
Total Time: 1-hour prep, plus overnight refrigeration
Filling Ingredients:
1 can pumpkin purée
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 12 oz package tofu
1 cup brown sugar
3 tablespoons cornstarch
Crust ingredients:
¾ cup nut-based vegan milk alternative
24oz white flour
½ cup coconut oil
½ cup vegan butter alternative
½ cup avocado oil
1 teaspoon salt
Instructions:
- Combine all crust ingredients the day before you plan to bake them. Refrigerate overnight, covered. (If you're only baking the bottom crust in your pie, freeze the other half of the crust.)
- When ready, butter or oil a 9" pie pan. Remove the prefabricated crust from the refrigerator and allow to reheat until it reaches a malleable consistency.
- Preheat the oven to 325 degrees Fahrenheit.
- Blend all filling ingredients until smooth in a separate dish.
- One-half of the crust should be left aside. Using flour, generously dust the surface. One half of the dough should be rolled into a 12" trough, roughly 38" – 14" thick. Cut a 12" circle using a knife. To make a lovely presentation, place a circle of dough in an oiled pan and squeeze the edges.
- Fill the pie crust with the filling. Preheat oven to 325°F and bake for 60 minutes.
- Remove from the oven and set aside to cool before serving. (Because this recipe does not contain eggs, it must be given adequate time to set before serving; otherwise, it will not maintain its shape.) With a dollop of coconut cream on top, serve.
