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Vegan Pumpkin Pie

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 8
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Vegan or not, this Thanksgiving, you'll be extra thankful for the smooth pumpkin filling, smashed banana and silky tofu in this ultra-creamy vegan-ified pumpkin pie. You’re welcome.
by: TBSP Erin
Updated May 7, 2018
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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

  • 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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