Vegan Silken Tofu Pumpkin Pie

A vegan pumpkin pie made by blending pumpkin puree, silken tofu, sugars, pumpkin spice, and salt, then baking in a deep-dish pie crust. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @liveeatlearn

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 whole pumpkin puree 15-oz can
• 1 whole silken tofu 16-oz package
• 0.5 cup granulated sugar
• 0.5 cup dark brown sugar
• 1 Tbsp pumpkin spice seasoning
• 0.5 tsp salt
• 1 whole deep-dish ready-to-bake pie crust

Instructions

1. Preheat the oven to 450F (232C). Oven is preheated.
2. In a blender, combine the pumpkin puree, silken tofu, granulated sugar, dark brown sugar, pumpkin spice seasoning, and salt. Tap the blender firmly on the counter several times to remove bubbles. Mixture is blended and bubbles are removed.
3. Pour the mixture into the deep-dish ready-to-bake pie crust until it reaches the top of the crust. Pie crust is filled to the top.
4. Place the pie on the lowest oven rack and bake for 15 minutes at 450F (232C). Reduce the oven temperature to 350F (176C) and bake for 45 minutes more, until the crust is golden brown and the pie is firm around the edges, with a slight jiggle in the center. If the crust darkens too quickly, shield the edges with pie shield or foil. Pie is golden brown and firm around the edges.
5. Cool on the counter for at least 1 hour before slicing. Pie has cooled and set.