This year celebrations for thanksgiving have to be different than usual out of safety but just because our physical gatherings have to change doesn’t mean our traditional food does! To start off this thanksgiving week I want to share with you my vegan pumpkin pie! Originally I was going to use a recipe from eatingbirdfood.com but the crust in that one just did not work out, luckily I had a pack of gluten free graham crackers at home so I quickly threw together a graham cracker crust that was SO yummy!!! For the pumpkin pie filling I did end up using the one from the recipe that initially inspired me to make this. I was so intrigued by it since it utilizes silken tofu but let me just tell you it worked out so well and was so yummy! When making the pumpkin pie filling I used monkfruit sugar instead of the coconut sugar that the recipe called for but I honestly don’t think it changed the flavor at all honestly made it healthier! So here’s the recipe! I hope you enjoy it and if you make it make sure to take @hanshomemadeeats and @eatingbirdfood!!
Graham Cracker Crust
——Ingredients——
-1 pack of gluten free graham crackers (I used the schär brand)
-6 tablespoons of vegan butter
-1/3 cup monkfruit sugar
-1 tablespoon cinnamon
-1/2 teaspoon salt
Pumpkin Pie Filling
——Ingredients——
-15 oz can of pumpkin purée
-8 oz silken tofu
-1 tablespoon cinnamon
-1/2 teaspoon nutmeg
-2/3 cup monkfruit sugar
-2 tablespoons cornstarch
-1/4 tsp sea salt
-1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. Then grab a pie pan and grease with spray or coconut oil.
First we are going to start with making the graham cracker crust. Grab a food processor or blender and add the graham crackers. Pulse the crackers until they look similar to sand.
Melt the butter and once fully melted pour the butter, sugar, and cinnamon into the crackers. Pulse until combined.
After combined pour the mixture into your greased pan. Now press the mixture into the pan with a back of a measuring cup or a spoon. I found it easier to use my hands when forming the side of the crust.
After you have formed the crust pop it into the oven for 7 minutes. Graham cracker crust doesn’t always look done after you take it out but as it cools the crust gets hard. After the 7 minutes let the crust sit for 2-3 minutes on a wire cooling rack. Then add the pumpkin pie filling.
Next, let’s tackle this super easy pumpkin pie filling. First drop your heat on the oven to 350 degrees.
Grab the same food processor or blender that you used for the crust and add the tofu and pulse, just until almost smooth. It will get blended more once everything else is added.
After that you basically just throw everything else in the food processor or blender and blend for a couple minutes to ensure it is fully combined! I made mine in a food processor so I had to add things in steps because I wanted to make sure that everything was getting their turn when it came to getting blended.
After your filling is made pour it into the crust. Now pop that into the oven for 40 minutes. Make sure to not open the oven sometimes when opening the oven while the filling is baking it can make the filling crack.
After the 40 minutes is up take your pie out and let cool completely on a wire rack.
After cooled put it in fridge for at least 3-4 hours or preferably overnight.
After that serve it, preferably cold. This will help make sure the filling stays firm! I didn’t take a photo of this but I added little dollops of coconut whipped cream. This recipe was super easy and I highly recommend it to everyone! All my non vegan family members loved it and didn’t even know it was vegan! They already requested I make it for next year so I take that as a win!
baked crust but raw filling
after pie has cooked
after pie has chilled over night and completely set
Comments