Vegan Pumpkin Pie Recipe, ideal for any time

Vegan Pumpkin Pie is a delicious option for vegan dessert lovers. With a crispy crust and a creamy butternut squash, tofu and spice filling, this pie is a perfect combination of flavors and textures.

The secret is in the combination of ingredients, which results in a tasty dessert without ingredients of animal origin. Serve with a vegan whipped cream and enjoy a wonderful pie that appeals to everyone, regardless of your dietary preferences.

His recipe has all the necessary ingredients for the Fluffy con. Take the paper and pen to write down this deliciousness to make later at home!

Today, our Creative Recipes website is pleased to bring you this wonderful recipe.

Prep Time: 20 Mins

Cook Time: 60 Mins

Total Time: 110 Mins

Servings: 8

Fluffy Ingredients:

1 homemade vegan pie crust or 1 premade vegan pie shell (see recipe note)
1 (15-ounce) can pumpkin purée (or 2 cups homemade pumpkin purée)
1 (12.3-ounce) shelf-stable package firm silken tofu
3/4 cup organic light brown sugar
1/4 cup plain, unsweetened nondairy milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Preparation method:

Line a 9-inch pie dish with a homemade crust, or keep a store-bought frozen crust in the fridge or freezer. Preheat the oven to 425 °F and position a rack in the bottom third of the oven.

In a blender or food processor, combine pumpkin, tofu, sugar, nondairy milk, spices, and salt. Blend until smooth, scraping down the sides as needed.

Pour the filling into the chilled pie crust, tapping the dish to remove air bubbles and smoothing the top if necessary. Bake the pie at 425 °F for 15 minutes on the lower rack. Then, lower the temperature to 350 °F and continue baking for another 45 minutes.

The pie is ready when the top has a matte look and the filling jiggles as one unit. Turn off the oven and let the pie cool with the door cracked open for 30 minutes to prevent cracking.

Allow the pie to cool on a wire rack for at least 2 hours. If desired, gently blot any liquid beads on the filling with a paper towel. Serve with your choice of vegan whipped topping, like coconut whipped cream.