Holiday Vegan Pumpkin Pie
Submitted by Islandar
A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.
YIELD
12 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsNo eggs, no dairy, no problem. This vegan pumpkin pie is every bit as creamy and sliceable as the traditional version, thanks to one clever swap: blended tofu stands in for the eggs and evaporated milk, setting the custard silky-smooth as it bakes.
The filling couldn’t be simpler, just blend the tofu with pumpkin, molasses, and warm spices until completely smooth and creamy. The molasses brings a deep, dark sweetness, while cinnamon, nutmeg, ginger, and a little mace give it that classic holiday warmth. Blend it thoroughly so there’s no trace of graininess from the tofu.
It bakes in a tender, flaky from-scratch crust made with vegan margarine. Leave little visible bits of margarine in the dough and keep it chilled for the flakiest result.
Bake until set, cool, and serve with a dollop of vegan cream. Nobody at the holiday table will guess it’s plant-based.
Pro Tips
- Blend the tofu and filling completely smooth so there’s no grainy texture in the custard.
- Use soft or silken tofu for the creamiest, most pourable filling.
- Keep the margarine cold and leave small bits visible in the dough for a flaky vegan crust.
- Cool the pie fully, ideally chilled, before slicing so the tofu custard sets firm.
Variations
- Use a store-bought vegan crust or a gingersnap crumb crust to save time.
- Swap the molasses for maple syrup or brown sugar for a lighter sweetness.
- Use pumpkin pie spice in place of the individual spices.
Ingredients
Directions
Place flour, margarine, nutmeg and salt in a food processor.
With processor running, add 1½ teaspoon ice water.
Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball.
Tiny pieces of margarine should be visible in dough.
Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter.
Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them.
Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.
Blend ingredients for filling until smooth and creamy.
Pour into pie shell and bake for 1 hour.
Serve with vegan cream if desired.
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