This post may contain affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry!
Who says pumpkin pie is only for Thanksgiving?! Not me! In fact, I can vouch that it’s good for breakfast, too! 🙂
I thought I would re-post this recipe, in case anyone needed a dessert idea for the holidays. Non vegans love this too!
l’ll let you decide if you want to tell them if it’s made with tofu before or after they devour their slice!
Tofu Pumpkin Pie
It costs me $1.50 to make this pie. (Photo above is the one I made this past Thanksgiving). I use the recipe from Veg Web HERE and add 1 tsp. of pumpkin pie spice with the other spices. Taste, and you can add even more spice if you think it needs it. I have served this to non vegans, and they said it tasted better than non vegan pie!
I use this offset pastry spatula to level out the pie. It makes smoothing out the top a breeze and really gives it a polished look.
Really good with Coconut Cream, or there are a few non-dairy options on the market. So Delicious makes a coconut based one that is like Cool Whip, and there is a new aerosol Reddi-Wip on the market that I have yet to try. Soy a Too is a good aerosol too.
I use fresh pumpkin, that I have steamed ahead and frozen in the Fall. It’s nice to have fresh pumpkin puree in my freezer for pies, muffins etc. throughout the year.
I chill one can coconut cream (coconut milk didn’t work for me) overnight. I also chill the bowl of my Kitchen Aid Mixer and beaters for about 10 minutes in the freezer before I make it. To my chilled mixing bowl, I add the coconut cream (only the solidified part on top) and about 1/4 c powdered sugar and 1 tsp. vanilla. You could also try using maple syrup for the sugar, or another sweetener you prefer.Beat until fluffy. Will hold in fridge for several hours. I put a dollop of this on a slice of pie, and sprinkle cinnamon sugar on top.