VEGAN Pumpkin Pie with a Canadian Twist
Just popping in before American thanksgiving to share an amazing recipe with you. If you’ve never tried out a VEGAN pumpkin pie before, now is your chance! The pie crust is made with coconut oil in place of butter, and the filling is thickened with soft tofu. By replacing butter with coconut oil, you cut the bad fat out and put the good fat in.
I used an amazing butterkin squash, which is a cross between a butternut squash and a pumpkin, so you get a naturally sweet puree with a deep orange color. If you can’t find this type of squash in your local grocery store – or nearest farm – no worries. A regular pumpkin will do!
The Canadian Twist? I loved adding in a little maple syrup, which comes straight from our land, in Enterprise, Ontario.
Did you know?
…You can tell when the maple syrup was harvested by how dark the syrup is. Yes, the darker the maple syrup, the later in the season it is harvested!
Oh, and notably, one slice of this pie has almost 100% of your recommended daily intake of Vitamin A? Yes, that’s right. Vitamin A is important for vision and the functioning of your critical organs – like your heart lungs and kidneys. So let’s go for it; eat the slice of pie and feel healthy!
My recipe was inspired by a Vegan Pumpkin Pie recipe on the Food Network.
VEGAN Pumpkin Pie
Tips to make it better for your body – Go easy on the sugar, and reduce the amount of white sugar by 1/3 of a cup. Your body will thank you!
Tips to make it successful – I would personally take the time to make your own pumpkin puree. The canned, unsweetened puree is all right, but it has a lot less flavor than fresh puree. Pumpkin and squash is in season right now, and easy to find. What’s more, it’s affordable. Making the puree at home is easy. Just stick it in your oven, and let it roast with you have your hands full with other things on your to-do list!
I would also make sure to chill the pumpkin pie in the fridge overnight before serving it, to make sure it harden’s properly. So take not to make the pie a day or two ahead!
- 1 vegan pie crust (for the recipe, check out this link)
- 2 cups pumpkin puree (fresh or canned). For a recipe on how to make your own pumpkin puree, check out this link.
- 1 300g container of soft tofu
- 1/3 cup maple syrup
- 2/3 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 tsp salt
Preheat the oven to 350 degrees.
Bake pie crust for 20 minutes, or until it starts to get golden brown. Let cool.
In the meantime, in a food processor, or with a hand blender, blend together pumpkin puree, tofu, maple syrup, sugar, cornstarch, cinnamon, vanilla extract and salt. Pour the filling into the pie shell and bake for 20-30 minutes. Let cool completely., preferably overnight.
Slice and serve. Enjoy!
I wish everyone a very happy U.S. Thanksgiving.