Pumpkin pie is one of those holiday favorites that is bound to make an appearance on nearly every table come Thanksgiving Day. After creating and testing a few vegan pumpkin pie recipe variations, I found one that I adore and can’t get enough of. The recipe is loosely based and inspired on the classic Libby’s pumpkin pie, just with several “cruelty-free” substitutions.
Ingredients:
- 1/2 cup silken tofu
- 3/4 cup organic cane sugar
- 2 teaspoons of cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 cups pumpkin puree (NOT canned pumpkin pie filling!)
- 1.5 cups liquid (I used evaporated almond milk – see notes below)
- 1 unbaked vegan pie crust
I begin by blending the silken tofu. I just used a hand mixer for this step, but you could use a stand mixer, a blender, a food processor or anything else.
I next mix in the organic vegan sugar and the cinnamon and pumpkin pie spice. Blend until all one consistency.
Then add the pumpkin and blend again!
The next step was a little different/ tricky. The original Libby’s recipe calls for evaporated milk. I decided to make my own vegan evaporated milk. I reduced three cups of plain almond milk over the stove. Let it simmer until the liquid has reduced by over half. If you don’t want to try this step, you could just try regular almond milk (or any other milk substitute) or try a creamer, like Silk soy creamer or coconut milk creamer, or even regular coconut milk. If you use this, I would suggest using half vegan creamer (or coconut milk) and half regular milk substitute. (So 3/4 cup creamer, 3/4 cup almond milk).
Add your liquid and blend until combined. Pour your mixture into your cold pie shell and bake away!
You’re going to want to bake the pie for 15 minutes at 425 degrees Fahrenheit and then drop the temperature to 350 degrees Fahrenheit and bake an additional 45-50 minutes. Remove and let cool. Be sure to refrigerate overnight!
This pie is seriously delicious. I have never had to exercise more restraint over a baked good in the house than I have with this pie. I’m torn between wanting to eat the whole pie in one sitting and giving it away to get it out of my house. But I really don’t think I can bear to part with it!
This will definitely be making an appearance at my Thanksgiving feast!
©2009 Sound Eats
::drooling::
Thanks so much for sharing this!!!!!
Ah, I looooove it! My favorite pie to bake myself at Thanksgiving is cherry (usually buy pumpkin because I thought it was harder), but I think I could actually handle this…maybe!
Yummmm!
Thanks so much for posting this recipe. I have been excited to try a vegan pumpkin pie recipe and found many when I searched google, but it’s so much more helpful to see your specific notes and know that this is vegan tested and approved!
[...] Thanksgiving dessert was also what I had brought with me – my vegan pumpkin pie. I think everyone was scared to try it at first, which was why they stuck with the “ice cream [...]