Easy Recipe for Pumpkin Pie
Prepare to delight your taste buds with our WFPB Pumpkin Pie that's so irresistibly creamy and spiced to perfection, even non-plant-based eaters won't believe it's dairy-free.
Equipment
- 1 Blender or Food Processer
- 1 Mixing Bowl
Ingredients
Pie Filling Ingredients
- 1 Can Pumpkin Puree Unsweetened
- 1 Package Organic Firm Silken Tofu Drained
- 1/2 Cup Pure Maple or Date Syrup
- 1/4 Cup Organic Almond Butter Or Nut Butter of your choice
- 1 Tbsp Cornstarch or Arrowroot Powder
- 1 Tbsp Pure Vanilla Extract or Powder
- 2 Tsps Ground Cinnamon
- 1/2 Tsp Ground Numeg
- 1/4 Tsp Ground Cloves
- 1/8 Tsp Ground Ginger
- 1/8 Tsp Cayenne Pepper Optional but Good Addition for flavor
- 1/8 Tsp Ground Black or White Pepper Optional but Good Addition for flavor
- 1/4 Tsp Pink or Celtic Salt Not Table or Sea salt
Pie Crust Ingredients
- 1 1/2 Cups Organic Whole Wheat Pastry Flour
- 1/4 Tsp Baking Powder
- 1/4 Cup Organic Applesauce Unsweetened
- 1 Tbsp Date Sugar or Syrup
- 1/2 Tsp Pure Vanilla Extract or Powder
- 2-3 Tbsps Very cold Water
- 1/4 Tsp Ground Cinnamon
Instructions
Pie Crust Instructions
- Prepare the Crust: In a mixing bowl, combine the flour, baking powder and spices. Add the applesauce, vanilla and date sugar or syrup and mix until it starts to come together.
- Add Water: Gradually add the very cold water one tablespoon at a time and mix until the dough forms a ball. You may not need all the water.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm it up.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Roll Out the Crust: On a lightly floured surface, roll out the dough to fit a 9-inch glass pie pan. Transfer the crust to the pan, gently press down and pinch the excess crust, using the thumb and 2 finger technique.
- Pre-Bake the Crust: Place a sheet of parchment paper over the crust andfill it with pie weights or dried beans. Bake for about 10 minutes to partially bake the crust. Remove from the oven and let it cool.
Pie Filling Instructions
- Blend Ingredients: In a blender or food processor, combine all the pie filling ingredients: pumpkin puree, silken tofu, maple syrup, almond butter, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, peppers and salt. Blend until smooth and creamy.
- Pour Into Crust: Pour the pumpkin mixture into the pre-baked pie crust.
- Cool and Chill: Allow the pie to cool at room temperature for about 30 minutes or refrigerate for at least 2 hours to set further.
- Serve: Slice and serve your Pumpkin Pie. Optionally, garnish with a dollop of plant based whipped cream and a sprinkle of cinnamon.
Notes
Calorie Data:
The calorie count range of 150 to 200 calories per slice would depend on the specific ingredients and quantities used in your homemade pie and crust, as well as how the pie is divided into slices. A typical 9-inch pie can yield approximately 8 slices.Additional Tips and Information:
Silken Tofu: Make sure to use firm silken tofu in this recipe. It provides the creamy texture needed for the filling. Soft or regular tofu may result in a different consistency. Sweetness: Adjust the sweetness to your liking by varying the amount of maple syrup or date syrup. Taste the filling as you go and add more if needed. Spices: Feel free to adjust the spice levels according to your taste. You can add a bit more cinnamon or nutmeg for a stronger flavor. Crust Variations: If you prefer a different crust, you can explore alternatives like a graham cracker crust, or a crust made from nuts and dates. Storage: If there are any leftover pumpkin pie slices, they can be stored in the refrigerator for up to 3-4 days. Cover them tightly with plastic wrap or sealed container to maintain freshness.Enjoy:
Remember that while this recipe is a healthier alternative to traditional pumpkin pies, portion control is key.Enjoying it in moderation as part of a balanced diet is the best way to savor its deliciousness while adhering to your health-conscious plant-based lifestyle.