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!
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i love pumpkin, but at this point I haven’t had pumpkin pie in years. Thanksgiving has always featured my birthday cake and now that I celebrate without my family, we just get a pumpkin cake 😉 I love making pies with tofu though, so this one sounds like a winner!
Now that I have made this one, I REALLY want to start making some other pies with tofu. Any recommendations?
Do you follow Chocolate Covered Katie at all? Her chocolate pie is REALLY good (especially with a dizzle of some liquidy PB2 on top)
http://chocolatecoveredkatie.com/2011/09/06/the-ultimate-chocolate-fudge-pie/
Okay that pretty much sounds amazing. Definitely checking that out!
YUM! I can’t get enough of pumpkin pie these days…I have to try this!
SAME here! I would probably eat it for every meal if I could ;).
I am going to have to do this- my boyfriend couldn’t find sweetened condensed milk in the grocery store (a blessing in disguise!!) so I told him to buy tofu instead for pumpkin pie. Glad you provided the perfect recipe in the nick of time!
Yay! Who knew tofu was so versatile? Let me know how it turns out for you!
Look at you being all punny and stuff! Hahah I love it. Usually I’m quick to the draw but I actually had to think about that one for a sec. Thanks for sharing this recipe! It looks like a really easy one to put together and I’m sure it’s delicious!
Trust me, I’m not usually very punny…but I got lucky this time ;).
Yum…. looks delish! I still need to try baking with tofu. It’s on the “baking bucket list”. 😉
This is the perfect way for you to try cooking/baking with tofu! You can’t even tell it is in there!
I’m not vegan, but this pumpkin pie sounds really good! I’m sure with tofu and maple syrup as sweetener its probably a lot healthier than traditional pumpkin pie too!
You betcha! All healthy ingredients :).
I was SO disappointed there was no pumpkin pie at my boyfriend’s Aunt’s Thanksgiving this year!!
Seriously?? That is just wrong!! 🙁
This looks amazing!! We don’t have graham cracker crusts or canned pumpkin here, yes we are very behind!!
That is very sad news :(. I REALLY hope someday you get to have pumpkin pie!
Oh gosh that looks delish!! I so would’ve made this for Thanksgiving! Maybe it will be on my Christmas list instead. Mmmm
Do it!! And if you do then make sure you let me know how it turns out!
Awesome pumpkin pie! I would have never known it was made with tofu!
It’s pretty much awesome, right? 🙂
Amazing! Glad I got to try!:)
Even though it’s already December, I’m still loving all things pumpkin. Great job on the pie, girlie! I remember being super surprised the first time I used silken tofu in a dessert recipe — it really does add an amazing texture.
This is just more proof that tofu is seriously so amazing and versatile!
I would love to say I ate pumpkin pie this Thanksgiving, but I think there is no hope for me. I try every year but can’t seem to like the texture. 🙁
Bummer!!! 🙁 I wish you could enjoy it! I understand, though. I have a thing about certain foods’ textures too.
Your pie turned out beautifully! It’s amazing what tofu can accomplish.
And it’s totally acceptable to top it with whipped cream. Making the pie vegan (and going meatless) is better than not doing anything at all!
Haha, thanks Sarah! I am glad that you agree :). Someday I will make the effort to actually make a vegan whipped topping!
So happy it turned out so well and it looks delicious! Way to go 😀
Thanks so much!! It was taaaasty :).