By justasfastasican. I will say, this homemade version is crazy delicious and super simple to make! (she's 4) She loved it I loved it as well. No tofu. It came out great. Serve it with some coconut whipped cream and your favorite crunchy vegan … If so would the cooking time and temp be different? Do you have any suggestions for what would work as well as a substitute? I’ve baked my fair share of pumpkin pies. DIRECTIONS place all ingredients in a blender and puree until smooth. Pour mixture into pie shell and bake for 40 to 60 minutes, until a toothpick inserted in the center comes out almost clean. Not only does it taste good but high in protein and fiber. Blend in brown sugar, salt and spice mix. Affirmative. Blend tofu in a food processor until smooth. It consists of a creamy, custardy spiced pumpkin filling with … Slice and serve cold with coconut milk whipped cream on top. Vegan pumpkin pie – this vegan version of the classic American dessert is easy to make and indistinguishable from the original. I'm not vegan and I do think regular pumpkin pie is better. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here. I wanted to make this. When I tasted the batter, it seemed little bland. Healthier Magic Cookie Bars (Vegan + Gluten-Free). In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. The texture is a little denser than regular pumpkin pie, and every bit as delicious. Non vegan friends couldn’t tell there was tofu at all! Thanks!!! Next comes the filling: A creamy vegan pumpkin pudding that comes together in about 10 minutes (plus chilling time). But you need not wait for a holiday to enjoy this easy vegan pumpkin pie, which offers an option to use butternut squash. Thanks again! . To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room … I added about 1 Tbsp Maple syrup and 1/4 tsp pumpkin pie spice. Make sure you don’t over process this mixture. Pumpkin puree — You’ll need a 15-ounce can of pumpkin. Just make sure it’s fully cooled and stored in an airtight container in the freezer. That makes me so happy to hear, Sarah. It should be set around … Also try these Black Bean Brownies This pumpkin pie is SO good. It will set as it cools. Preheat oven to 350°F. Easy Vegan Pumpkin Pie. Cool before serving. Here, Eating Bird Food simply means eating a wholesome diet focused on real food — without labels. This recipe tastes just like pumpkin pie but is so much easier to make! Info. Michelle 2 of 8 Tofu Pumpkin Pie. And thanks for coming back to leave a comment and star rating, I so appreciate it! Thanks for the feedback. Did you fully melt the oil or partially melt it? Vegan pie crusts can be made with shortening, vegan margarine, or oil. HOW MANY CUPS OF SILKEN TOFU DO I NEED TO USE TO EQUAL 8 OUNCES? Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Hey Juliet – Tofu is typically measured by ounces. Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. No cashews. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. I kept trying to bake it (25 to 30 min) to see if it would set up and now it just smells burnt. Used "soft" silken tofu and a low fat granola pie crust and reduced salt to 1/4 tsp but left everything else the same. Next time I plan to up the spices and maybe increase the cornstarch. One caution-MAKE THIS THE DAY BEFORE SERVING. But I just “made” the crust and ended up with a pie pan of pecan oatmeal. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I made this filling and used a pre-made crust. Did you change anything about the ingredients you used? This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Top with Soy Whip™ just before serving if desired. https://www.mysanfranciscokitchen.com/easy-vegan-pumpkin-mousse Cook the pumpkin in a microwave safe bowl on high for 4-6 minutes until fork tender. I'll be making it again. The pie turned out delicious! I would just follow the instructions for the pie crust on the packaging and then cook the pie as directed in the recipe. Thank you for your support. The second day however this pie tasted very good! Your email address will not be published. Fortunately, it is possible to make a vegan pumpkin pie from scratch, including a vegan-friendly crust! I'm not vegan and I do think regular pumpkin pie is better. I only used cinnamon as that was all I had and it still came out wonderful. Woo-hoo! ★☆ Save Pin Print. Don’t skip this step! , Hi Dona! (except for my mother - I made the recipe for her) No one else questioned that it tasted "different". Thanksgiving dinner without pumpkin pie is hard to imagine. Truth be told, this pie is just as good made with butternut squash as it is with sugar pumpkin … Definitely let me know if you end up using firm tofu and how it turns out. …that is the question. Ahh yay! … Pie filling is easy and delicious even raw. Pour mixture into pie shell and bake for 15 minutes. Thanks! This is my first bad review. 3. I haven’t tested this recipe with anything besides tofu, so I don’t have another recommendation. Plus, it’s 7-ingredients, vegan and gluten-free, and doesn’t require any nuts or tofu! Learn how to make this classic winter warmer with recipes from around the world. And it works: tofu mimics the structure of the eggs while still adding fat and creaminess. https://www.thespruceeats.com/easy-vegan-pumpkin-pie-recipe-3376760 Your email address will not be published. Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Hey Juliet – Sorry, I’m just seeing your comments. I made this for my daughter who is allergic to milk egg and nuts. You see, this is a crustless pumpkin pie- a close relative of my crustless quiches (though they contain eggs which helps beyond imagining- but vegans, keep the faith, because I'm also working on an eggless quiche slash kugel). I’m so glad you got this crust to work for you, Brittany! Preheat oven to 375°. What did I do wrong? Let it cool completely on a rack and then chill in the fridge for at least two hours or preferably overnight. If you are finding this bland you are not adding enough spice and sugar with the all important dash of salt. No gift befits the food-obsessed people in your life like a cookbook. Percent Daily Values are based on a 2,000 calorie diet. Make sure to tag your recreations: #eatingbirdfood. This recipe looks awesome, but I avoid soy for health reasons. Dare I say, vegan pumpkin cheesecake! Hey Jenna! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition If your friends and family are anything like mine, dietary restrictions are all too common. What is better than a traditional cheesecake? The texture was a bit soft. Helpful (14) BSIGNS35 ... 1 of 8 Tofu Pumpkin Pie. Preheat oven to 350 degrees F. … Many of them are accidentally vegan, just check the ingredients to make sure. Congrats! I’m so glad you enjoyed it. It tastes best cold and this helps it solidify too. To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed. Grease a 9” pie plate with cooking spray. For a healthy, vegan pie it was better than expected! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I do not have a blender so I used a hand mixer which I do NOT recommend if you're sharing this with others simply because of the lack of visual appeal (it looked completely disgusting with beige chunks). I’d make again for sure. Preheat an oven to 450 degrees F (230 degrees C). Your daily values may be higher or lower depending on your calorie needs. This is a keeper! 230 calories; protein 4.6g; carbohydrates 34.9g; fat 8.7g; sodium 412.8mg. Hi Kate! It will be set around the edges but still jiggly in the center. Blend the pumpkin and sugar. Definitely make this a day ahead of time to let the flavor improve!! If you … No eggs or dairy. Making a vegan version of a pumpkin pie is super simple, maybe even easier than a traditional pie! Hey Carol! Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! To make a gluten-free vegan pumpkin pie, use gluten-free baking flour for the pie crust. I don’t recommend swapping it for anything else as it’s a big component to the pie and helps to make it extra creamy. Whichever filling you choose, you will end up with a delicious, vegan … If you’re looking to make a pumpkin pie bar dessert, I would recommend making these vegan pumpkin pie bars next time. All you have to do is cream the tofu, pumpkin puree, and sugar together in a blender, fold in the spices, and then pour into individual pumpkin pie shells. So the crust didn’t set at all? It needs way more spices. Hello. Otherwise I would absolutely recommend it to serve to anyone who can't have dairy. ★☆ Bonus: Because soy is a healthy, no-cholesterol protein, this vegan pumpkin pie is healthy for you too! Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble! Did you use a food processor to combine the crust ingredients until it looked like the size of graham cracker crumbs or wet sand? Can I make the crust ahead of time? The pie is definitely supposed to be soft, but was it mushy? 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