Vegan Maple Pumpkin Pie

4.0 (7 reviews)

Ingredients

2 9-inch vegan pie crusts
1 cup soft or silken tofu, puréed
3 Tbsp. arrowroot powder
2 Tbsp. cornstarch
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
4 Tbsp. flour
1 cup maple syrup
1/2 cup sugar (or less)
3 1/2 cups pumpkin purée
2 cups coconut cream

Instructions

Note: Bake the pie the day before you’re going to eat it (or at least early in the morning for dinner that night). It needs time to set in the fridge before slicing.

Preheat the oven to 350°F. Parbake the pie crusts for about 10 minutes, then remove from the oven and allow to cool.
Place the puréed tofu in a large bowl and gradually mix in the arrowroot, cornstarch, cinnamon, nutmeg, ginger, and flour. Whisk until well combined, then add the maple syrup and sugar.
In a small saucepan, mix the pumpkin purée and the coconut cream over medium-high heat for about 5 minutes, stirring frequently until smooth.
Pour the hot pumpkin mixture into the bowl with the tofu-spice mixture, stirring as you pour. Mix very well.
Pour half the filling into each pie crust and bake for 45 to 50 minutes, or until the pies are golden brown and puffed up around the edges.
Remove the pies from the oven and let cool for 1 hour. Then cover each pie with plastic wrap and refrigerate to set, ideally for at least a day.

Makes 16 to 20 servings.