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- 1 1/2 cups pumpkin puree - 1 cup silken tofu, drained - 1/2 cup maple syrup - 1/4 cup coconut milk - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 prepared graham cracker crust To make this silken tofu pumpkin pie, you need simple, tasty ingredients. Pumpkin puree brings that lovely fall flavor. Silken tofu makes the pie creamy and smooth. Maple syrup adds sweetness, while coconut milk gives it a rich texture. Spices like cinnamon, nutmeg, and ginger enhance the pie's warmth. A touch of salt balances the sweetness perfectly. Finally, you’ll need a graham cracker crust. It adds a crunchy base that pairs well with the creamy filling. Gather these ingredients before you start. This will make cooking easy and fun! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is important to cook the pie evenly. Next, gather your tools: a blender or a food processor. These will help you achieve a smooth filling. In your blender, add 1 1/2 cups of pumpkin puree and 1 cup of drained silken tofu. This combination gives the pie its creamy texture. Then, pour in 1/2 cup of maple syrup, 1/4 cup of coconut milk, and 1 teaspoon of vanilla extract. Blend everything until it's smooth and creamy. Now it’s time to add flavor! Sprinkle in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Blend again until the spices mix well with the filling. Once your filling is ready, take your prepared graham cracker crust. Pour the pumpkin filling into the crust and spread it evenly with a spatula. This ensures each slice has the same delicious taste. Now, place the pie in the preheated oven. Bake for 30 to 35 minutes. You will know it’s done when the edges look slightly puffed and the pie is set. After baking, remove the pie from the oven and let it cool at room temperature. Then, refrigerate it for at least 2 hours to let it firm up nicely. Enjoy your comforting and creamy silken tofu pumpkin pie! Silken tofu is key for a smooth pie. It gives a creamy feel. Unlike firm tofu, silken tofu blends easily. This means no lumps in your filling. To blend well, start with the wet ingredients. Add pumpkin puree and silken tofu first. Then, mix in maple syrup and coconut milk. Blend until smooth. If the mix is thick, add a splash of coconut milk. This helps create a lighter texture. Spices can transform your pie. I suggest starting with a classic mix of cinnamon, nutmeg, and ginger. Adjust the spices to your taste. Love warmth? Add more cinnamon. Want a kick? Boost the ginger. For serving, try whipped coconut cream. It adds sweetness and pairs well with the pumpkin. You can also drizzle extra maple syrup on each slice. This adds a nice touch. Garnishing makes your pie stand out. A sprinkle of cinnamon or nutmeg on each slice looks lovely. You can also add chopped nuts for crunch. For serving style, use dessert plates to create a nice setup. Each slice can be topped with a dollop of whipped cream. This makes it inviting for your guests. Pro Tips Use Fresh Pumpkin: For an even richer flavor, consider using fresh pumpkin instead of canned. Roast and puree your own pumpkin for the best results. Chill Thoroughly: To achieve the perfect texture, make sure to refrigerate the pie for at least 2 hours after it cools. This allows it to firm up nicely. Customize Spices: Feel free to adjust the spices to your liking. Adding a pinch of allspice or cloves can give the pie a unique twist. Graham Cracker Crust Alternatives: If you're feeling adventurous, try using a different crust such as a nut-based crust or a gluten-free option for a different flavor profile. {{image_2}} For a vegan twist, I love to use coconut whipped cream on top. This adds a light and creamy texture. To make it, just whip chilled coconut cream until fluffy. You can also play with sweeteners. Instead of maple syrup, try agave or date syrup. Both options add unique flavors. If you need a gluten-free crust, look for gluten-free graham cracker options. Many brands offer this choice. You can also make your own crust with ground nuts or oats. Just combine them with a bit of melted coconut oil and press it into a pie dish. Want to mix things up? Add chocolate to your filling for a rich taste. Just melt some dark chocolate and blend it in. You can also try adding spices like cardamom or cloves for a warm kick. Seasonal fruit toppings, like fresh cranberries or pomegranate seeds, make it festive. They add color and a burst of flavor. To keep your silken tofu pumpkin pie fresh, store it in the fridge. Place the pie in an airtight container. If you don’t have one, cover it tightly with plastic wrap. This keeps the pie moist and avoids odors from other foods. In the fridge, your pie lasts about 4 to 5 days. Make sure to check for any changes in smell or texture before serving. If you want to keep your pie longer, freezing is a good option. Wrap the pie well in plastic wrap and then in foil. This helps prevent freezer burn. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight before serving. You cannot swap regular tofu for silken tofu in this pie. Silken tofu is smooth and creamy. It blends well into a filling. Regular tofu has a firmer texture. This will make the pie dense and less creamy. For the best flavor and texture, stick with silken tofu. This pie is already dairy-free! You can use coconut milk instead of cream. Maple syrup adds natural sweetness, so skip the sugar. If you want a whipped topping, use coconut cream. It gives a nice, creamy finish without dairy. This way, you keep the pie light and tasty. Yes, you can use fresh pumpkin! Start with a small pumpkin, often called sugar pumpkin. Roast it until soft, then scoop the flesh out. Blend it until smooth to make your own puree. This gives a fresh taste. Just be sure to measure out 1 ½ cups for the pie. This blog post covered how to make a tasty pumpkin pie with simple steps. We went over the main ingredients and how to prepare the pie filling. I shared tips for the best texture and flavor, plus ideas for variations. Good storage practices help keep your pie fresh. With this information, you can confidently bake a pie that impresses. Enjoy every slice and share it with friends and family!

Silken Tofu Pumpkin Pie

A creamy and delicious pumpkin pie made with silken tofu for a dairy-free option.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 180 kcal

Ingredients
  

  • 1.5 cups pumpkin puree
  • 1 cup silken tofu, drained
  • 0.5 cup maple syrup
  • 0.25 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 prepared graham cracker crust

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a blender or food processor, combine the pumpkin puree, silken tofu, maple syrup, coconut milk, and vanilla extract. Blend until completely smooth and creamy.
  • Add the ground cinnamon, nutmeg, ginger, and salt to the mixture. Blend again until all spices are well incorporated.
  • Pour the pumpkin filling into the prepared graham cracker crust, spreading it evenly with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until the pie is set and the edges are slightly puffed.
  • Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to firm up.
  • Serve chilled or at room temperature, topped with whipped coconut cream or your favorite dairy-free whipped topping if desired.

Notes

Slice the pie and serve on dessert plates. Garnish each slice with a sprinkle of cinnamon or nutmeg and a dollop of whipped cream for an inviting look.
Keyword dairy-free, dessert, pumpkin pie, tofu