GORGEOUS PUMPKIN PIE
SERVES ONE 9-INCH PIE
Basic Vegan Pie Crust, prepared in a deep-dish pie pan
PUMPKIN FILLING
2 1⁄4 cups (510 g/18 oz) drained soft silken tofu
1 cup (240 g/8.4 oz) canned organic pumpkin puree
1 cup plus 1 tbsp (227 g/8 oz) cold vegan cream cheese, cut into 1- inch chunks
1 1⁄4 cups (250 g/8.8 oz) evaporated cane juice sugar
1⁄2 tsp (0.5 g/0.02 oz) freshly grated nutmeg
1⁄2 tsp (1 g/0.03 oz) ground cinnamon
1⁄2 tsp (1 g/0.03 oz) ground cloves
1 tbsp (15 g/0.5 oz) vanilla extract
NUTRITIONAL VALUES
Calories: 4174kcal
Fat: 360.4g (181.8g S.Fat)
Carbs: 173.2g
Protein: 58.4g
Sugar: 29.1g
Sodium: 6178mg
METHOD
Preheat the oven to 165°C/325°F.
In a food processor, combine the tofu and pumpkin puree and process for 45 seconds, or until smooth. Add the cream cheese chunks and the remaining ingredients and process for 1 minute, or until smooth and creamy. Pour the mixture into the prepared pie crust and bake for 50 to 55 minutes, or until the center is just set (it will still be slightly jiggly but should not be liquid). Turn off the oven and leave the pie in for another 30 minutes. Place on a wire rack to cool completely.
Before serving, place the pie in the refrigerator for at least 4 hours or overnight.
In a food processor, combine the tofu and pumpkin puree and process for 45 seconds, or until smooth. Add the cream cheese chunks and the remaining ingredients and process for 1 minute, or until smooth and creamy. Pour the mixture into the prepared pie crust and bake for 50 to 55 minutes, or until the center is just set (it will still be slightly jiggly but should not be liquid). Turn off the oven and leave the pie in for another 30 minutes. Place on a wire rack to cool completely.
Before serving, place the pie in the refrigerator for at least 4 hours or overnight.
RECIPE NOTES
Serve a bowl of my fluffy Coconut Whipped Cream alongside this pie for a truly authentic Thanksgiving experience, or, in a pinch, simply buy some vegan whipped topping to scoop or pipe on top.
