Vegan Pumpkin Pie

Keeping in theme with the harvest season, and in anticipation for Thanksgiving, I made a vegan pumpkin pie! I made a few changes to a recipe found in Clean Food by Terry Walters. I am in love with this cookbook; the recipes are so fresh and the organization of recipes by season makes cooking with seasonal produce a breeze!

Vegan Pumpkin Pie

vegetarian, vegan, soy-free, dairy-free, peanut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

Ingredients:
Crust

• 2 heaping cups gingersnaps
• 1/4 cup canola oil
• 1/4 cup maple syrup

Filling

• 12 ounces firm or extra firm tofu
• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 giant Tbsp pumpkin pie spice

Topping

• 1 cup pecans
• 3 Tbsp maple syrup
• 3 Tbsp brown sugar

Preheat oven to 350*F. Crumble gingersnaps either in a food processor (the easier method) or by placing them in a plastic bag and crushing them with a rolling pin (giving your arm muscles a workout). Place crumbs in a large bowl and add oil and syrup. Stir until well combined. Press crust into a lightly greased 9-inch pie pan to form a 1/4 inch crust (I think next time I would omit greasing the pan as the PAM starting burning in the oven towards the end).

Wrap tofu in towels and press to remove excess water. In a clean food processor, process tofu until smooth. Add pumpkin puree, vanilla and pumpkin pie spice and process until well combined. Pour over pie crust and cover edges with foil to prevent burning (not sure if this was a necessary step, but I did it anyways). Bake for 50 minutes until lightly browned. Remove from oven and cool.

For topping, heat pecans, maple syrup, and brown sugar in a saucepan over medium heat until well coated and fragrant. Spread nuts over pie and refrigerate until ready to serve!

This pie was incredible! Who knew a holiday dessert made with tofu could be so tasty! Can’t wait to share this recipe with my family over Thanksgiving!

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