Vegan Pumpkin Pie
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Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble! This pumpkin pie is SO good. Impress your guests with this tasty dessert… Trust me, they won’t even notice that it’s vegan! If your friends and family are anything like mine, dietary restrictions are all too common. I always like to see if anyone is steering clear of certain ingredients before I decide on what dish to bring for the holidays because I want everyone to be able to enjoy it (or at least most people… sometimes you can’t please everyone)! Here are some Thanksgiving dinner ideas for all different diets:
Ingredients in This Vegan Pumpkin PieThere are two main parts to this pie: the crust and the pumpkin filling. I opted to make my own pecan oat crust but if you’re running short on time or have a favorite store-bought crust, feel free to use that! I will say, this homemade version is crazy delicious and super simple to make!
How to Make Tofu Pumpkin PieYou’ll start by toasting the pecans and oats on a baking sheet until golden and fragrant. Don’t skip this step! Toasting the nuts and oats adds so much flavor. Add the cooled toasted pecans and oats and the rest of the crust ingredients to a food processor. Pulse until the pecans and oats are the size of graham cracker crumbs and looks like wet sand. Make sure you don’t over process this mixture. Spray a 9-inch pie plate with cooking spray and press the crust mixture into the bottom and up the sides of the pie plate. Bake for 20-25 minutes and set aside to cool completely. To make the filling, simply blend the pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt in a blender or food processor. Scrape down the sides of the blender or bowl as needed until the mixture is fully blended. Pour the filling into the pie crust and bake for 40 minutes. It will be set around the edges but still jiggly in the center. Let it cool completely on a rack and then chill in the fridge for at least two hours or preferably overnight. It tastes best cold and this helps it solidify too. Slice, top with coconut milk whipped cream and enjoy! Cooking for the Holidays? Here are More Upgraded Holiday Favorites!
If you make this vegan pumpkin pie, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is not only helpful for the EBF team, but for other EBF readers as well! PrintVegan Tofu Pumpkin Pie
DescriptionFor this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust. IngredientsPecan-Oat Crust
Pumpkin Filling
Instructions
EquipmentNotes
Nutrition
Keywords: vegan pumpkin pie The post Vegan Pumpkin Pie appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH November 8, 2019 at 07:03AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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