Homestyle Vegan Pumpkin Pie

Pumpkin pie has always been my favorite holiday pie! The first time I tasted a vegan tofu-pumpkin pie, my heart sank. Though it was good, it didn’t taste like the pumpkin pie that I had known and loved my whole life. After MUCH trial and error, I have finally found a way to make a vegan pumpkin pie that tastes just like the traditional thing! And it happens to be very simple to make, too. If you’ve ever been disappointed by a vegan pumpkin pie, please give this one a try!

Ingredients:

• 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
• 1 14-oz can pureed pumpkin*
• 1 cup plain soy milk
• 3/4 cup sugar
• 2 1/2 – 3 Tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• vegan whipped topping, if desired

Preparation:

Preheat oven to 350 degrees. Combine canned pumpkin, soy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.**

* I have had the best results using canned pumpkin such as Libby’s for this pie, as the consistency of cooked and pureed pumpkin can vary so greatly. However, if you prefer to cook your own pumpkin, simply substitute 2 cups thick pureed pumpkin for the can of pumpkin.

** Soyatoo soy whipped topping (pictured above) is a delicious vegan alternative to whipped cream, and can be found in some supermarkets such as Whole Foods. You can also make your own whipped topping by creaming silken tofu and sweetener in a food processor.