I baked up my very first vegan pumpkin pie on Wednesday evening for this past Thursday’s Thanksgiving Day feast. I liked the results so much that I managed to eat almost half of the pie. I shared a few slices with my dad (he commented on how much it tasted like the real deal!), but I definitely polished off most of it myself. What can I say, I like my pumpkin. And when you put a vegan pumpkin dessert in front of me then I am a happy girl.
Since I enjoyed my first experience with homemade vegan pumpkin pie, I thought it was only right for me to share my recipe with you. Weeks prior to Thanksgiving day I researched countless recipes for vegan pumpkin pies. All the way up until Wednesday, I still wasn’t quite sure about the route that I was going to take. But when I got down to business, I sort of winged it and combined a bunch of different ingredients/recipes that I had come across. Sometimes when I “wing” things the results aren’t so great, but this was a winning experience.
Vegan Pumpkin Pie
Servings: 8 to 10 slices
Ingredients
18 oz extra-firm silken tofu, drained
1 15 oz can pumpkin puree (not pumpkin pie mix)
1/2 cup to 2/3 cup 100% pure maple syrup (depending on how sweet you want it)
1 tsp vanilla extract
1 1/2 to 2 TB pumpkin pie spice + extra for topping
graham cracker crust (double-check to ensure the ingredients list is vegan)
Directions
1. Preheat oven to 350 degrees F.
2. Combine tofu, pumpkin, maple syrup, vanilla, and pumpkin pie spice into a food processor. Blend until creamy. Adjust maple syrup and pumpkin pie spice amounts to your liking.
3. Pour pumpkin pie mixture into the graham cracker crust. Sprinkle with additional pumpkin pie spice.
4. Bake on a cookie sheet for approximately 50 to 60 minutes, or until a toothpick entered into the center comes out clean.
Isn’t she a beauty?
5. Let the pie cool for at 45 minutes and then refrigerate for at least 4 hours.
Cutting and removing the first slice is always the toughest part. I completely butchered the first slice, so these pictures are courtesy of the second slice.
And here is where my “mostly plant-based” diet comes into play. I definitely unveganized a couple of my slices by adding on whipped topping. Is that bad? Next time I’ll have to whip up a vegan version (pun intended ;)).
Vegan or not, I really enjoyed this pie. You can definitely expect it to be making many more appearances in future holiday meals.
Did you eat pumpkin pie on Thanksgiving?
Did anyone else enjoy vegan pumpkin pie? Link up the recipe if you made one!
