Vegan pumpkin pie is actually quite easy to make and takes very few ingredients. There are a few different ways to make a vegan pumpkin pie and, of course, you can easily make your own vegan pie crust or use separate spices rather than a pumpkin pie spice blend. However, since this particular vegan pumpkin pie recipe is geared towards folks who are looking for a way to make a super easy vegan pumpkin pie, this recipe is about simple as it can get.
What you need:
1 pre-made vegan pie crust (graham cracker is a good, easy choice)
1 package of firm silken tofu
1 can pumpkin (organic, if possible)
1 ¼ cups brown sugar
¼ cup vegan sweetener of choice
4 teaspoons pumpkin pie spice blend
What you do:
Step 1: Preheat oven (or toaster oven) to 425 degrees (Fahrenheit)
Step 2: Break up tofu and combine with the pumpkin. Blend with a hand mixer, blender, food processor or whatever mixing tool you prefer.
Step 3: Add brown sugar, sweetener and pumpkin pie spice and mix well.
Step 4: Pour mixture into pre-made vegan pie crust and place in the oven or toaster oven.
Step 5: Bake your vegan pumpkin pie at 425 for about 15 minutes, then turn the oven down to 350 and bake for about 45-50 minutes. Baking time will differ depending on your oven, elevation and all that, so keep an eye on your pie.
Step 6: If your pie isn’t quite as firm as you would like, place it in the refrigerator until time to serve. Otherwise, this vegan pumpkin pie can be served warm or cold and goes quite well with vegan ice cream. I particularly love serving it with vegan Soyatoo whipped topping; however, I just heard that Safeway's store brand whipped topping in a can is vegan, and I plan to try that out very soon.
This recipe was originally posted on my old blog (Miss Mavyn's Vegan Blog) back in 2009, but I figured it was time to move it over to this blog.
What you need:
1 pre-made vegan pie crust (graham cracker is a good, easy choice)
1 package of firm silken tofu
1 can pumpkin (organic, if possible)
1 ¼ cups brown sugar
¼ cup vegan sweetener of choice
4 teaspoons pumpkin pie spice blend
What you do:
Step 1: Preheat oven (or toaster oven) to 425 degrees (Fahrenheit)
Step 2: Break up tofu and combine with the pumpkin. Blend with a hand mixer, blender, food processor or whatever mixing tool you prefer.
Step 3: Add brown sugar, sweetener and pumpkin pie spice and mix well.
Step 4: Pour mixture into pre-made vegan pie crust and place in the oven or toaster oven.
Step 5: Bake your vegan pumpkin pie at 425 for about 15 minutes, then turn the oven down to 350 and bake for about 45-50 minutes. Baking time will differ depending on your oven, elevation and all that, so keep an eye on your pie.
Step 6: If your pie isn’t quite as firm as you would like, place it in the refrigerator until time to serve. Otherwise, this vegan pumpkin pie can be served warm or cold and goes quite well with vegan ice cream. I particularly love serving it with vegan Soyatoo whipped topping; however, I just heard that Safeway's store brand whipped topping in a can is vegan, and I plan to try that out very soon.
This recipe was originally posted on my old blog (Miss Mavyn's Vegan Blog) back in 2009, but I figured it was time to move it over to this blog.
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