Creamy Vegan Pumpkin Dream Pie
This Creamy Vegan Pumpkin Dream Pie is a delightful twist on the classic pumpkin pie, perfect for any occasion. Made without dairy, this pie uses silken tofu for an incredibly smooth and creamy texture that perfectly complements the rich flavors of pumpkin and warming spices. Whether you're hosting a fall gathering or simply craving a comforting dessert, this pumpkin pie is sure to impress both vegans and non-vegans alike. It's easy to make, and with its vibrant orange hue and crusty top, it’s as pleasing to the eyes as it is to the palate. Serve it chilled or at room temperature, and enjoy a slice of autumn bliss!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Silken tofu
2 (drained (350 g each))
Cooked pumpkin
2 cups (mashed or pureed)
Brown sugar
1 1/4 cups (not packed tightly)
Salt
1 dash (to taste)
Pumpkin pie spice
7 teaspoons (blended mix)
Cinnamon
2 teaspoons (ground)
Ground dried ginger
1 teaspoon (fine powder)
Ground cloves
1 teaspoon (fine powder)
Allspice
1 teaspoon (ground)
Nutmeg
2 teaspoons (freshly grated or ground)
Vegan pie crusts
2 (store-bought or homemade)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a food processor or blender, combine the drained silken tofu and blend for approximately 3 to 4 minutes until smooth and creamy. Make sure to stop occasionally to scrape down the sides for even blending.
3
Add the cooked pumpkin to the blended tofu, blending again until fully incorporated, ensuring there are no lumps of tofu. You should achieve a light orange, silky paste.
4
Transfer the pumpkin-tofu mixture to a large mixing bowl. Add the brown sugar, dash of salt, and all the spices (pumpkin pie spice, cinnamon, ginger, cloves, allspice, nutmeg). Mix thoroughly until well combined, ensuring the sugar and spices are evenly distributed.
5
Pour the filling evenly into the two prepared vegan pie crusts. For added decoration, cut small shapes from excess crust and place them on top of the filling.
6
Bake in the preheated oven for 30 to 40 minutes, or until the crusts are golden brown but not burnt. The filling should have set slightly but still maintain some jiggle.
7
Once baked, remove from the oven and allow the pies to cool before serving. You can chill them in the refrigerator for a firmer texture, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vegan Pumpkin Dream Pie?
Creamy Vegan Pumpkin Dream Pie is a dairy-free twist on the classic pumpkin pie that uses silken tofu to achieve an incredibly smooth and creamy texture.
Is this pumpkin pie recipe dairy-free?
Yes, this recipe is completely dairy-free and vegan-friendly.
What ingredient is used instead of dairy to make the pie creamy?
Silken tofu is the primary substitute used to provide the creamy consistency in this recipe.
How many pie crusts does this recipe fill?
This recipe is designed to fill two vegan pie crusts.
What type of tofu should I buy for this pie?
You should use silken tofu, specifically two 350g packages that have been drained.
At what temperature should I preheat my oven?
The oven should be preheated to 375°F (190°C) before baking.
How long should I blend the silken tofu?
The silken tofu should be blended for approximately 3 to 4 minutes until it is smooth and creamy.
Can I use fresh pumpkin for this recipe?
Yes, you can use 2 cups of cooked pumpkin that has been mashed or pureed.
What spices are included in the filling?
The filling includes pumpkin pie spice, cinnamon, ground ginger, ground cloves, allspice, and nutmeg.
How much brown sugar is needed for the filling?
The recipe requires 1 1/4 cups of brown sugar, which should not be packed tightly.
How long does the Creamy Vegan Pumpkin Dream Pie take to bake?
The pie should bake for 30 to 40 minutes.
How do I know when the pie is finished baking?
The crusts should be golden brown and the filling should be slightly set while still maintaining some jiggle.
Can I add decorations to the top of the pie?
Yes, you can cut small shapes from excess crust and place them on top of the filling before baking for added decoration.
Should the pie be served hot or cold?
The pie can be served chilled or at room temperature; chilling it provides a firmer texture.
Is this recipe suitable for Thanksgiving?
Absolutely, it is a perfect plant-based option for Thanksgiving and other fall gatherings.
Does this recipe contain eggs?
No, this is a vegan recipe and does not use eggs.
How much pumpkin pie spice is used in the recipe?
The recipe uses 7 teaspoons of pumpkin pie spice.
Why is it important to scrape down the sides of the food processor?
Scraping down the sides ensures that the tofu is blended evenly without leaving any lumps.
Can I use store-bought crusts?
Yes, you can use two store-bought vegan pie crusts or homemade ones.
What is the final texture of the filling?
The filling is described as an incredibly smooth, creamy, and silky paste.
How much cinnamon is added to the mixture?
The recipe calls for 2 teaspoons of ground cinnamon.
What is the amount of nutmeg required?
You will need 2 teaspoons of freshly grated or ground nutmeg.
Is salt used in the recipe?
Yes, a dash of salt is added to the filling to taste.
How much ginger is used in the spice mix?
The recipe uses 1 teaspoon of ground dried ginger powder.
Is allspice necessary for this recipe?
Yes, 1 teaspoon of ground allspice is included to help provide the rich warming flavor profile.
Can I use ground cloves for this pie?
Yes, the recipe specifies 1 teaspoon of ground cloves in fine powder form.
What color is the pie filling after blending?
The filling should have a vibrant orange hue and a light orange silky paste appearance.
Is this recipe considered plant-based?
Yes, it is a 100% plant-based dessert recipe.
Do I need to drain the tofu?
Yes, the silken tofu should be drained before being added to the food processor.
Can I make this pie in advance?
Yes, because it benefits from cooling and chilling, it is an excellent dessert to make ahead of time.