The best pumpkin pie recipe - and it's VEGAN! Vegan MoFo

This is absolutely the BEST pumpkin pie vegan or otherwise, pumpkin pie is my most favorite type of pie- and I've eaten more then my fair share in my lifetime!

 

 It's never ever failed on me, and always turns out really well. Nice and firm, with a a super smooth, silk on your tongue texture, sweet and spicy. Perfect fall food, if I wouldn't rapidly gain weight by eating one of these pies a day, I totally would! I love having a slice with a green smoothie on the side for breakfast.

I strongly recommend baking a fresh pumpkin, it makes all the difference between a stellar pie and a good one. I've also used this recipe base with butternut squash and sweet potatoes. Both of which turned out just as good, but of course pumpkin is the best!

1/2 cup silken tofu (About a 1/3 of a aseptic pack)
1/2 cup coconut milk (shaken so fat and water are combined)
2 tsp vanilla extract

1 tbsp molasses

2 tsp melted earth balance
2/3 cup sugar

2 1/4 cups fresh pumpkin

1/8 tsp salt

1/4 cup cornstarch
2/3 tsp freshly ground ginger
1/3 tsp ground allspice
1/3 tsp ground nutmeg
1/4 tsp ground cloves
1 tbsp cinnamon

Soy free option:

1/2 cup coconut milk (shaken so fat and water are combined) = 2/3 cup coconut milk

1/2 cup pureed silken tofu = 1/3 cup non-dairy milk

1/4 cup cornstarch = 1/2 cup cornstarch

Throw first group of ingredients in the food processor first, make sure they are room temperature to warm, or else the coconut milk will form "curds" and separate.

Blend for as long as it takes so that the mixture becomes completely smooth, then add pumpkin (again make sure it's room temperature or warm to prevent separating) and blend again till super smooth.

Add the rest of the ingredients and blend till smooth again. Pour into pricked pie shell at bake and bake at 350 ° till top is lightly browned and when the pie is lightly shaken back and forth the top feel's somewhat solid.

 Close up food porn style shot:

  

No fail lower fat pie crust for sweet pies, makes enough for one "bottom" pie crust, I usually make the dough while the pumpkin is baking in the oven. I then throw the dough into the fridge, to use when chilled.

Dry:

- 2/3 cup flour

- 2/3 tsp baking powder

- 1 tbsp cornstarch

- 1 tbsp sugar

- 2 tsp ground flax seed

Whir around in food processor till combined

- 1/4 cup cold earth balance chunked into food proccesor bowl

Pulse the EB into flour till it looks a bit crumbly

Combine in seperate bowl and slowly add in while lightly pulsing

- 1/3 cup applesauce

- 1 tsp vanilla extract

- 1/2 tsp apple cider vinegar

Pulse wet into dry until just combined (don't overmix or the crust will be tough) add a touch of water or your fav non-dairy milk if the dough seems a bit dry.

Chill for 30 mins the roll out thinly and line your pie shell!