Perfect Vegan Pumpkin Pie
Several years ago, I was doing a Vegan Plant Based Supper Club every month. I wanted to help my participants make a healthier Vegan Thanksgiving Meal, but which vegan pumpkin pie recipe was I going to make I had two recipes that I loved and a couple others that were recommended to me. I didn’t know what to do! So, I decided to make all of them and have a contest.
I made 5 popular vegan pumpkin pie recipes and cut them into small pieces and ask my 53 Supper Club participants taste each one and vote for their favorite. Today I share the winner of that contest with you! You are going to love it because it not only tastes fantastic, but it is easy to make. Your family will think it’s the real deal pumpkin pie.
What Ingredients do you need for to make the Perfect Vegan Pumpkin Pie
- Pumpkin – Canned pumpkin is perfect for this just make sure is 100% pure pumpkin not “Pie Filling”
- Silken Tofu – I use the Mori-nu brand silken tofu. It comes in different extra firm which I like for this recipe. It comes in aseptic boxes, so it is shelf stable. I buy it by the case fro Amazon because it is good for 6 months and goes great in all types of recipes.
- Pumpkin pie spice – Is super easy to find this time of year! In fact you probably have some in your pantry now. If you don’t you can make your own Pumpkin spice blend.
- Agar Powder – Is another one of those specialty vegan ingredients it is good to have on hand.It is made from seaweed and works kind of like gelatin and firms this pie up because we are not using eggs. It can be purchased online or in an international market.
- Pie Crust – There is no shame in a store-bought pie crust if making your own seems to difficult or time consuming. You just need to read your labels, many commercial crusts have lard in them.If you are making your own, you’ll need AP flour, and oil or vegetable shortening to get a good crust.
- Vegan Whipping Cream or Whipped Topping – There are some new vegan whipping creams on the market by Country Crock and Silk that are delicious that can be used to top your pie or buy a pre-whipped variety like Truwhip.If you live in an area that does not have these options, you can make a coconut whipped cream from a can of coconut cream.
Planning for your Vegan Thanksgiving Meal
Vegan Pumpkin Pie needs to be made and cooked at least one day before it is served because it sets up as it cools. I recommend you don’t make it more than 3 days ahead or the crust will get a little soggy.
This is the last recipe in our Perfect Vegan Thanksgiving Meal series, next week I will share the step-by-step planning guide that will help you prepare a Vegan Thanksgiving meal that will impress your family and friends. Ill include a grocery list and a plan of attack to get most of the cooking done early so you can enjoy the time with family and friends. If you have missed previous recipes in this series check them out here. Vegan Turkey Roast, Vegan Mashed Potatoes and Gravy, vegan Thanksgiving Stuffing, Vegan Green Bean Casserole, Vegan Cranberry sauce.
- If you need help transitioning to a vegan, plant based or vegetarian diet subscribe to my YouTube channel.
- 1 cup Unsweetened non-dairy milk or Cream
- 1 cup sugar or cane juice crystals
- 1 block Mori-Nu Regular Silken Tofu, extra firm
- 2 tablespoon oil
- 1 teaspoon cinnamon
- 1 teaspoon agar powder
- 2 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon each: Pumpkin pie spice
- 15 oz. can pumpkin
- Blend all of the above EXCEPT PUMPKIN for about 2 minutes on HIGH until creamy smooth and warm. Lastly, add pumpkin and mix again, just until blended evenly.
- Pour into UNBAKED pie shell.
- Bake at 425 degrees for 15 minutes; reduce temperature to 350 and continue baking for 45-50 minutes more.
- Cool and serve with whipped topping. (May also be served slightly warm – will have a softer texture.)