For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust.
- 1 1/2 cups chopped pecans
- 1 cup rolled oats
- 2 Tablespoons coconut sugar
- 4 Tablespoons coconut oil, partially melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- One 15-ounce can pure pumpkin puree
- 8 ounces silken tofu
- 2/3 cup coconut sugar
- 2 Tablespoons arrowroot powder or cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- coconut whipped cream, for topping
- Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
- Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don’t over process. Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
- To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
- Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set as it cools. Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with coconut milk whipped cream on top.
- Recipe inspired and adapted from Food Network.
- Category: Dessert
- Method: Bake
- Cuisine: Dessert
- Serving Size: 1 slice
- Calories: 293
- Sugar: 22g
- Sodium: 221mg
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
Keywords: vegan pumpkin pie