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Vegan Pumpkin Pie

Prep 20 min
Total 3 hr 20 min
Servings 8

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. MORE+ LESS-

By TBSP Eric

May 7, 2018

Ingredients

Pat-in-the-Pan Pastry

1 1/3

cups Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/3

cup vegetable crisco

tablespoons cold water

Filling

cups smashed (very ripe) bananas

1/2

cup sugar

teaspoon ground cinnamon

1/2

teaspoon salt

1/2

teaspoon ground ginger

1/8

teaspoon ground cloves

can (15oz) pumpkin (not pumpkin pie mix)

(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.