After 10 years being a vegetarian I decided to make the switch to a completely vegan diet. This change was surprisingly easy for me, and I have been enjoying the challenge of finding new ways to cook and bake. While I had an easy transition, I knew my switch would be hard on my mother—not because she is some crazy meat eater, but because she’s such a foodie and an amazing cook!
So, it came as no surprise to me that a couple weeks before Thanksgiving, I got a call from my mom, worried that I wouldn’t be able to eat her pumpkin pie. We have already adapted the rest of the meal for vegetarians (her Tofurky is amazing), but the no eggs restriction was making dessert really difficult.
Using my new-found skills at finding vegan recipes, I tracked down a delicious vegan pumpkin pie recipe. Best part is this recipe makes two pies, so take one to your family dinner and enjoy the other on Friday. This can be made using real pumpkins, but if you’re into quick and easy like me, you can just buy a 15- or 16-ounce can of pumpkin (the organic kind is definitely the best). So here we go:
Vegan Pumpkin Pie
(Recipe adapted from Epicurious.com)
- 2 15-16oz cans of pumpkin (organic pumpkin available at Trader Joe’s)
- 1 1/2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/2 tsp ground ginger
- 1 12.3-ounce package firm silken tofu
- 1 1/3 cups natural granulated sugar
- 2 9-inch natural pie crusts (if you buy pre-made crusts make sure they are vegan – try Marie Callendar’s or Wholly Wholesome brands)
1. Preheat the oven to 350° F.
2. Combine pumpkin, spices, tofu, and sugar in a large food processor. Blend until smooth. (You can do this with half the ingredients at a time if you have a small or medium size processor.)
3. Pour the filling into both crusts. Bake together for 40 to 45 minutes, or until the crusts are golden and the filling is firm. Remove from the oven and let the pies cool to room temperature. Cut into 6 or 8 slices to serve.
Enjoy your pie with friends and family!