Hey there, pumpkin lovers!
Are you ready to try a twist on the classic dessert? I’ve got something special for you!
Today, I’m sharing my delicious pumpkin pie made with tofu.
Yes, you heard that right! Tofu makes it creamy and adds a protein boost, too.
It’s perfect for fall, and trust me, no one will guess it’s good for you.
Let’s dive into this tasty recipe!
| Preparation Time | 60-90 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 105-145 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 1/4 cups plain flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 5 tablespoons plant-based butter
- 1/4 cup solid coconut oil
- 2-3 tablespoons cold water
- 1 1/2 cans (15 oz each) pumpkin puree
- 8 oz extra firm silken tofu
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt
Step 1: Prepare the Pie Crust
Start by making your pie crust.
Spray a 9″ pie pan with cooking spray and set it aside.
In a small bowl, combine the flour, sugar, and salt.
Cut the butter and coconut oil into small pieces, about 1 tablespoon in size, and add them to the dry ingredients.
Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
Step 2: Form and Chill the Dough
Dribble 1 tablespoon of ice water over the flour mixture and knead together with your hands.
Add more water as necessary.
You want a fairly dry dough (this creates flakiness) but one that has enough moisture to roll out and shape.
When you have the right consistency, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Step 3: Roll Out the Dough
Once the dough is firm, roll it out onto a piece of floured parchment paper until your dough is about 1/8″ thick and forms a circle about 12″ across.
Placing your hand underneath the parchment paper, gently flip the crust into the pie pan.
Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over.
Place the crust in the refrigerator and let it chill for at least 1 hour.
Step 4: Preheat the Oven
Preheat the oven to 350°F.
Place a baking sheet on the bottom rack and fill it with water.
This creates steam, which will allow the pumpkin pie to bake more evenly.
Step 5: Prepare and Bake the Pumpkin Pie Filling
In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling.
Blend until completely smooth.
Pour the pumpkin pie filling into your prepared pie crust, spread evenly with an offset spatula, and bake, uncovered, for 45 minutes.
At the 45-minute mark, check for doneness.
The pie should be mostly firm, and the pie crust should be golden brown.
If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again.
Step 6: Cool and Chill the Pie
Once the pie is done, remove it from the oven and let it cool completely at room temperature before transferring it to the refrigerator to continue chilling.
The pie should set for 4 hours, but it is best if chilled overnight.
Serve with coconut whipped cream.
