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Vegan Pumpkin Pie

Vegan Pumpkin Pie
  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 8

Vegan pumpkin pie with all the spice. A traditional favorite made without any vegetable products and with an amazing robust flavor. ...MORE+ LESS-

TBSP Eric
September 17, 2015

Ingredients

Pat-in-the-Pan Pastry

1 1/3
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/3
cup vegetable crisco
2
tablespoons cold water

Filling

2
cups smashed (very ripe) bananas
1/2
cup sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/8
teaspoon ground cloves
1
can (15oz) pumpkin (not pumpkin pie mix)
1
(350-g) box firm tofu, drained

Steps

Hide Images
  • 1
    Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
  • 2
    In large bowl, beat banana, 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and tofu.
  • 3
    To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  • 4
    Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
 

Nutrition Information

No nutrition information available for this recipe

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