Vegan pumpkin pie

Votes: 10

Time: 5 hours 45 minutes
Complexity: easily
Servings: 8 – 10

Nutritional value per serving:

Calories 320, total fat 14 G., saturated fats G., proteins 5 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.

Homemade pumpkin and tofu pie. This recipe uses several vegan ingredients to ensure the pumpkin pie is vegan. Unrefined coconut oil provides a fluffy, buttery texture for the crust, while silken tofu adds a creamy texture to the filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortbread cake

1.5 cups all-purpose flour, plus more for rolling
1 tbsp. granulated sugar
1 tbsp. white vinegar
Fine salt
1/2 cup unrefined coconut oil
4-6 tablespoons of ice water

Pumpkin filling

420 gr. pumpkin puree
230 g soft tofu
2/3 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 tsp. grated nutmeg
1/2 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin puree, premium flour, tofu, cinnamon, nutmeg, shortcrust pastry, vanilla extract, starch

Cooking the dish according to the recipe:

Prepare the pie crustIn a food processor, combine flour, sugar, vinegar and 1/2 teaspoon salt.

Add coconut oil, a teaspoon at a time, and mix until the largest pieces of dough are the size of peas. Add 4 tablespoons of ice water and mix until smooth. Test the dough's consistency: squeeze a handful of the mixture; it should hold its shape. If the mixture is too loose, add another 1-2 tablespoons of ice water.

Transfer the dough to a large piece of plastic wrap, form into a disk about 1.5 cm thick, and chill for at least 1 hour or overnight.
To make the dough roll out easily, take it out of the refrigerator ahead of time and let it sit at room temperature (this may take 20 to 40 minutes, depending on the temperature in your kitchen).

On a lightly floured surface or between two pieces of parchment paper, roll the dough into a 12-inch (30-cm) disk. If the dough becomes too warm, chill it to firm it up. Place the dough in a 9-inch (23-cm) round pie pan. Tuck in any overhanging dough and smooth the edges. Chill the crust for 30 minutes.

Place a rack in the center of the oven and preheat to 180°C.

Line the crust with foil or parchment paper and fill with dried beans or special ceramic baking weights. Bake the crust until the edges are lightly golden, 20 to 25 minutes. Remove the weights and parchment paper, and continue baking until the top of the crust is lightly golden, 15 to 20 minutes.

Place on a wire rack and cool completely.
Make the pie filling: Place the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla, and 1/4 teaspoon salt in a food processor and process until smooth, scraping down the sides of the bowl as needed.
Pour the filling into the prepared pie crust and bake until set, 40 to 45 minutes. Cool to room temperature, then refrigerate for at least 2 hours or overnight. Slice the pumpkin pie and serve.

Recipe Pumpkin pie.