Perfect Pumpkin Pie
Time for an embarrassing secret: the first time I made this, I forgot the sugar, and it was TERRIBLE. You should have seen the look on my daughters’ faces when they tried a bite 😂
I am all about cutting out sugar when it’s possible, but this is too perfect to mess with.
I’ve included the full recipe, crust and filling, so you don’t have to go searching around for vegan, oil-free recipes for each.
This is what I’m making myself and my favorite vegan (my hubby) for Thanksgiving, while other non-vegans at our table are bringing the typical milk-laden one.
But honestly?
This one is WAY better.
Ok, that’s just my opinion… but I’m guessing if you’re here looking at vegan recipes, it will be yours, too. 🤫
Make sure you give yourself enough time to chill it completely before serving, that helps set everything up beautifully.
Plus, it’s much easier to make a day or two ahead, to free yourself up for the big day. 😇
Ingredients
Crust
- 3/4 cup old-fashioned oats
- 3/4 cup whole-wheat flour
- 1/4 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/2 cup unsweetened applesauce
Pie
- 15.5 oz firm tofu
- 15 oz pumpkin puree
- 1/2 cup unsweetened soy milk
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves ground
Instructions
Crust
- Preheat oven to 375° F
- In Vitamix or other high-speed blender with the dry container, add oats and whole wheat flour, blend until everything is a flour-like consistency.
- Pour into medium bowl, whisk in sugar, baking soda and salt.
- Add applesauce and vanilla, mix well until combined. The dough may seem dry, but do not add more moist ingredients.
- Lightly spray a 9" pie plate with oil. Pat dough into pie plate very carefully. It make take some time to get it all patted out and even, but it will fit the pan and cover completely.
- Bake 10-20 minutes, until crust is slightly browned and no longer moist.
Pie
- While crust is baking, mix tofu, pumpkin, and milk in high-speed blender. Blend until well-combined.
- Add sugar and spices, continuing to blend well.
- When crust is done, remove from oven and pour in pumpkin mixture.
- Turn oven down to 350°F.
- Bake for 60 minutes. Remove and cool, then chill for 2 hours before serving.
- (Optional) add vegan whipped cream or soy ice cream to serve.
Nutrition
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I want to make this so bad, what can I substitute the whole cup of sugar for?
Hi Chrissy! Great question. The crust doesn’t have to have sugar, it just makes it stand out more. You could easily get enough sweetness from the applesauce, or maybe puree some dates with the applesauce before adding.
For the filling, you could do the same- add 1/2 c applesauce with dates pureed in, and decrease the soy milk. I would make it with no soy milk and see how the batter is- if it’s too dry, add a little at a time, up to maybe 1/4 c. Let me know if you try this, I’d love to hear how it goes!