Classic Vegan Pumpkin Pie

Classic Vegan Pumpkin Pie
Classic Vegan Pumpkin Pie
NUT-FREE Thanksgiving dinner without pumpkin pie is almost unimaginable to most people, no matter what their dietary bent. To that end, I present two versions of this iconic dessert. Still, though it’s hard for us pumpkin pie fans to imagine, there are plenty of people who don’t care for it. (“Je n’aime pas le citrouille,” said the Parisian mother of my niece-by-marriage at a recent Thanksgiving gathering. My brother-in-law concurred, “I’m not a big pumpkin pie fan.”) Since I have two pumpkin pie naysayers in my family, I’m sure there are others out there. For them, I’ve provided a trio of additional desserts to choose from. This is just as good made with butternut squash as it is with sugar pumpkin. Once the pumpkin or squash is baked, which you can (and should) do ahead of time, the pie comes together quickly. It goes down very easily, which is why I recommend making two pies for practically the same effort as one.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes two 9-inch pies, 6 to 8 servings each
Vegetable Dessert Bake Christmas Thanksgiving Vegetarian Squash Pumpkin Fall Vegan Pescatarian Peanut Free Tree Nut Free Kosher
  • 2 teaspoons cinnamon
  • 4 cups well-baked sugar pumpkin or butternut squash
  • 1 12.3-ounce package firm silken tofu
  • 1 1/3 cups natural granulated sugar
  • 2 teaspoons pumpkin pie spice mix
  • 2 9-inch good-quality natural pie crusts (pastry or graham cracker)
  • Carbohydrate 271 g(90%)
  • Fat 66 g(101%)
  • Fiber 9 g(34%)
  • Protein 24 g(47%)
  • Saturated Fat 24 g(118%)
  • Sodium 962 mg(40%)
  • Calories 1727

Preparation 1. Preheat the oven to 350° F. 2. Combine the prebaked pumpkin or squash pulp in a food processor with the next 4 ingredients and process until velvety smooth. If you have a small or medium-size processor, you may need to do this with half the ingredients at a time. 3. Pour the filling into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pies cool to room temperature. Cut into 6 or 8 wedges to serve. VARIATION: If you need a major shortcut, use a 15- to 16-ounce can of pureed pumpkin. It's not as good as fresh, but a shortcut pumpkin pie is better than no pumpkin pie at all! Use organic canned pumpkin, which tends to be more flavorful than other commercial varieties. From Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes For Special Occasions by Nava Atlas. © 2011 by Nava Atlas. Published by Sterling New York, an imprint of Sterling Publishing.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy