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Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Prep time: 20 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 1/3 cups Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1/3 cup vegetable crisco; 2 tablespoons cold water; 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

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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.

By TBSP Eric

Updated 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
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.