How to Make Vegan Pumpkin Pie

To make a vegan pumpkin pie is essentially to make a nondairy version of a traditional pumpkin pie. This recipe shows how to make necessary substitutions. Makes two, delicious vegan pies.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 2 tsp. cinnamon
• 2 c. cooked pumpkin
• 1 tsp. allspice
• 2 tsp. nutmeg
• 1 tsp. ground cloves
• 1 tsp. ground ginger
• 2 350 g. boxes drained silken tofu
• 2 pie crusts
• dash salt
• 1 1/4 c. not packed tight brown sugar

1. Preheat oven to 375 degrees F.

2. Blend tofu in a food processor fitted with a metal blade until smooth and creamy, stopping the machine every once in a while to scrape down any large pieces of tofu that stick to the sides of the bowl with a spatula. This may take 3 or 4 minutes total.

3. Add pumpkin, and blend some more, stopping and scraping down the sides as needed, until you have a light-orange paste with no lumps.

4. Scrape the paste into a mixing bowl.

5. Add sugar, salt, cinnamon, ginger, cloves, allspice and nutmeg. Mix well.

6. Spoon mixture into piecrusts.

7. Bake 30 to 40 minutes or until crusts are nicely browned.

8. Serve the vegan pumpkin pie warm or chilled.

Tips & Warnings

• Vegans don't eat any animal products, including dairy.

• This vegan pie refrigerates and freezes well.

• See "How to Make Piecrust Dough" for instructions on pastry, but you'll have to use vegetable shortening instead of butter to make the dough vegan.