I’m so grateful to have this vegan pumpkin pie for Thanksgiving this year! Without eggs and milk, I was really afraid the flavor would not be right. I was happily surprised! We tried this out when my sister came to visit, she loved it! And she is a traditionalist in all things Thanksgiving, so for me that was a huge win! My daughter also loved it, and asked for more! With pumpkin and tofu as the main ingredients, I really feel as though it could be a semi-complete meal in case it’s the only thing my children will eat!
Graham Cracker Style Crust:
1 1/2 Cups Ground gluten free graham style crackers (I used Schar Honeygrams)
1/3 Cups Sugar
6 Tablespoons Earth Balance Buttery Spread
1/2 Teaspoon Cinnamon
Pumpkin Pie Filling:
1 16 oz can pumpkin or equal amount of cooked pumpkin, well drained
3/4C Brown sugar
10 oz Firm Tofu
2 Teaspoons Cinnamon
1/2 Teaspoon Ground ginger
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Cardamon
1/4 Teaspoon Nutmeg
Preheat oven to 425 degrees.
I used my food processor for this project. It did the best job. Put gluten free graham style crackers in the food processor and pulse until all big pieces break down. Add sugar, Earth Balance, and cinnamon, and pulse again until you can press the crumbles into pieces with your fingers. Pour crumbles into a pie plate and press into a pie crust shape. Place aside.
Also using a food processor, prepare the pumpkin pie filling. I found it a slight pain to have to wash out my food processor. I tried to make the filling in my kitchen aid mixer, but it did not work. It just made a lumpy mess that no one wanted to eat!
First, process the tofu until it is smooth and creamy. Add the rest of the ingredients and process until fully mixed. Pour into prepared pie crust. Bake for 15 minutes at 425 degrees, then reduce to 350 degrees and bake an additional 40 minutes.
Unfortunately, I didn’t get a picture of the pie cooked, because the graham cracker crust edge burned. Next time, I will use foil all around the edges. Also, I’m planning not to let the pie crust rise up as high in the pie plate. The crust was perfectly cooked under the pumpkin filling.
This pie was a HUGE hit with my sister, the traditionalist, and my kids and husband! Mmm! My daughter has been asking for pumpkin pie ever since. Thanksgiving is the week, so the wait is almost over to have this pie again!!