© 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 Oh well, it was still delicious! Transfer to a mixing bowl and use a broad spatula to blend in pumpkin. Yes, I think walnuts would work just fine! Vegan pie crusts can be made with shortening, vegan margarine, or oil. However the reason I gave it 4 stars & not 5 is because 1) both my mother & I thought it needed more of a real "pumpkin" flavor and 2)everyone noticed that the clove taste was a little strong. Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. Blend in brown sugar, salt and spice mix. I always like to see if anyone is steering clear of certain ingredients before I decide on what dish to bring for the holidays because I want everyone to be able to enjoy it (or at least most people… sometimes you can’t please everyone)! Thanks for the feedback. (she's 4) She loved it I loved it as well. Did you let it set up in the fridge before serving? Amount is based on available nutrient data. I'll be making it again. https://www.mysanfranciscokitchen.com/easy-vegan-pumpkin-mousse Why would you want the eggs and dairy in a pumpkin pie when it can taste this good! Fortunately, it is possible to make a vegan pumpkin pie from scratch, including a vegan-friendly crust! Healthier Magic Cookie Bars (Vegan + Gluten-Free). I made this for the first time this year for Thanksgiving (made the day before). Hello. Instructions. In this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. 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. Vegan or non-vegan, everyone loves this pie. Your email address will not be published. The … … Top with Soy Whip™ just before serving if desired. Add the cooled toasted pecans and oats and the rest of the crust ingredients to a food processor. Thanksgiving dinner without pumpkin pie is hard to imagine. Hey Juliet – Sorry, I’m just seeing your comments. Thanks again! Yes, you can definitely use a store-bought crust. (You may have to stop the blender and push down the ingredients a … Your daily values may be higher or lower depending on your calorie needs. Slice, top with coconut milk whipped cream and enjoy! What is better than a traditional cheesecake? But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie.It needed tweaks, to thicken and stabilize for a successful vegan pumpkin pie. Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. Bake for 20-25 minutes and set aside to cool completely. Submit a Recipe Correction HOW MANY CUPS OF SILKEN TOFU DO I NEED TO USE TO EQUAL 8 OUNCES? Preheat an oven to 450 degrees F (230 degrees C). If using fresh pumpkin/kabocha, chop the pumpkin into 1 inch size pieces. 230 calories; protein 4.6g; carbohydrates 34.9g; fat 8.7g; sodium 412.8mg. Add comma separated list of ingredients to exclude from recipe. This is my first bad review. This recipe looks awesome, but I avoid soy for health reasons. Coconut milk — This recipe calls for a 15 oz can full fat with at least 12+ grams of fat in the can. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Classic pumpkin pie is just another version of custard pie, so it is hard to pull off without the use of eggs. …Do I also set the oven at 350 to bake the whole pie? Make sure to tag your recreations: #eatingbirdfood. Puree until smooth. 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). ★☆ . https://www.wholefoodsmarket.com/recipes/vegan-pumpkin-pecan-pie Save Pin Print. It tastes best cold and this helps it solidify too. Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble! Great recipe! You’ll find real food recipes, meal plans & healthy habits. Next comes the filling: A creamy vegan pumpkin pudding that comes together in about 10 minutes (plus chilling time). Info. For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust. Delicious vegan classic pumpkin pie with no tofu. Spray a 9-inch pie plate with cooking spray and press the crust mixture into the bottom and up the sides of the pie plate. It consists of a creamy, custardy spiced pumpkin filling with … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It came out great. It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. Pie filling is easy and delicious even raw. I’ve baked my fair share of pumpkin pies. To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room … I still might make this again though since it's so healthy and simple. If you make this vegan pumpkin pie, be sure to leave a comment and star rating below letting me know how it turned out. One caution-MAKE THIS THE DAY BEFORE SERVING. By justasfastasican. Easy Vegan Pumpkin Pie. It should be set around … I added about 1 Tbsp Maple syrup and 1/4 tsp pumpkin pie spice. Thanks! I'm not vegan and I do think regular pumpkin pie is better. And thanks for coming back to leave a comment and star rating, I so appreciate it! Pour the filling into the pie crust and bake for 40 minutes. Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Information is not currently available for this nutrient. Slice and serve cold with coconut milk whipped cream on top. 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