Description
This recipe for Maple Chai Vegan Pumpkin pie combines canned pumpkin with silken tofu, lots of spice, and is as easy as it gets.
Ingredients
Scale
1 unbaked 9-inch pie crust (use your favorite recipe)*
6 oz. silken tofu
1 cup canned pumpkin
2 tsp. vanilla
1/3 c. honey
1/3 c. maple syrup (B grade preferred)
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/4 tsp ground black pepper
Pinch of salt
Instructions
- Place the unbaked pie shell on a baking sheet. Set aside.
- Add the silken tofu to the food processor and process until smooth. (Note, a stand or hand mixer can be used.)
- Add the remaining ingredients and pulse until smooth, stopping to clean the sides.
- Pour into the unbaked pie shell.
- Back for 50 minutes. Rotate. Bake another 20 minutes and test for doneness. A toothpick should come out clean, though the filling will still be quite jiggly.
- Cool completely before serving.
- Top with plant-based whipped topping and a swirl of maple syrup if desired.
Notes
*I used a vegan pie crust recipe that used coconut oil, from Food52’s cookbook, “Vegan: 60 Vegetable-Friendly Recipes for Any Kitchen.” A gingersnap crust would also work well with this recipe.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American