Easy Vegan Pumpkin or Squash Pie
Recipe type: Vegan baking / desset
Cuisine: Vegan / Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 8
Smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better!
  • 2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
  • ¾ cup firm or extra-firm silken tofu (about half of a 12.3-ounce aseptic package)
  • ½ 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
  1. Preheat the oven to 350 degrees F.
  2. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
  3. 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.
  4. To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.
Recipe by VegKitchen at https://www.vegkitchen.com/easy-vegan-pumpkin-or-squash-pie/