Easy Vegan Pumpkin or Squash Pie
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference. Photos by Hannah Kaminsky of Bittersweet.
Makes one 9-inch pie, 8 servings
- 2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
- 3/4 cup silken tofu (about half of a
12.3-ounce aseptic package)
- 1/2 cup natural granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
- 9-inch good quality graham cracker or whole grain pie crust
- Vegan Whipped Cream for topping, optional
Preheat the oven to 350 degrees F..
Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely. Cut into 8 wedges; if you’d like, top each with a swirl of Vegan Whipped Cream.
To bake butternut squash or sugar pumpkin and make it easier to handle, see our Vegan Minute Video. Bake it a bit longer than the video instructs — you want to be able to pierce all the way through the squash or pumpkin easily, to make it easy to puree.
If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!