Nothing says Thanksgiving like Pumpkin Pie, and this vegan version is an absolute favorite. With its tender flaky crust and its colorful filling, it is a fitting dessert to the Thanksgiving Feast. It is also a perfect time of year to reflect on the many things we are thankful for. Would love to hear what you are thankful for. Leave a comment below about what you are thankful for.
8 inch Pie
1 1/2 cups flour
1/2 teaspoon salt
8 tablespoons coconut oil
1 teaspoon fresh lemon juice
Ice water as needed
In a food processor, add flour and salt, pulse to mix.
Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.
Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. Should be fairly dry. If the dough gets too wet, harden in fridge for 5-10 minutes.
Roll out to fit an 8 inch pie pan.
Pre-baking the pie crust makes a better pie, though it is not absolutely necessary. Bake pie crust at 350F for 30 minutes with pie weights. Remove pie weights and bake an additional 10 minutes. Let pie crust cool.
15 oz. pumpkin (I use Libby’s)
4 oz. tofu
4 oz. coconut milk
2/3 cups sugar
2 tablespoons tapioca flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon cardamom
1/4 teaspoon ground ginger
1/4 teaspoon salt
In a food processor, blend pumpkin and tofu until smooth. Add the rest of the ingredients and blend until smooth. Fill the cooled pie crust.
Bake at 350F for 45 minutes.
Note: If using a 9 inch pie pan, add an additional 1/2 recipe.
Crust: 2 1/4 cups flour, 1 1/2 teaspoon lemon, 3/4 teaspoon salt, 3/4 cups coconut oil, ice water
Filling: 22.5 oz pumpkin, 6 oz tofu, 6 oz coconut milk, 1 cup sugar, 3 tablespoons tapioca, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons vanilla, 3/4 teaspoon cardamom, 1/2 teaspoon salt.