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.

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.

OLD-SCHOOL PUMPKIN PIE

SERVES ONE 9-INCH PIE

1 (15-ounce) (425g) can pumpkin puree

1 (13.5-ounce) (383g) can coconut milk

1⁄4 cup melted vegan margarine

1 cup sugar

6 tbsp cornstarch

2 tsp pure vanilla extract

1⁄2 tsp salt

1 tsp ground cinnamon

1⁄4 tsp ground ginger

1⁄4 tsp ground nutmeg

1⁄4 tsp ground cloves

1 recipe Single Piecrust or 1 store- bought piecrust

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.

Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.

Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.