Vegan Butternut Squash Pie
A silky, lightly spiced vegan butternut squash pie made with silken tofu and baked in a graham cracker crust. It's an easy, make-ahead alternative to classic pumpkin pie for Thanksgiving and the holidays.
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Servings: slices
Ingredients
- 2 cups mashed butternut squash firmly packed; roasted and mashed, or canned butternut squash puree (see notes)
- 1 ¼ cups firm or extra-firm silken tofu one 10.9-ounce shelf-stable package, such as Mori-Nu, drained
- ⅔ cup sugar organic or certified vegan; use ½ cup for a less sweet pie
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 graham cracker pie crust 9-inch, store-bought or homemade; deep-dish holds all the filling
- vegan whipped cream optional, for topping
Instructions
- Preheat the oven to 350°F.
- Combine the mashed butternut squash, silken tofu, sugar, cinnamon, and pumpkin pie spice in a food processor. Process until completely smooth and velvety, stopping once or twice to scrape down the sides.
- Pour the filling into the crust and smooth the top. If you're using a standard (not deep-dish) crust and there's more filling than will fit, bake the extra in a small ramekin or two alongside the pie.
- Bake for 40 to 45 minutes, until the filling is set around the edges and only slightly soft in the very center, and the edge of the crust is lightly browned. Check any ramekins after about 25 minutes.
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours, until the filling is firm enough to slice cleanly.
- Cut the pie into 8 wedges. If you'd like, top each slice with a swirl of vegan whipped cream just before serving.
Notes
To roast and mash the squash: Preheat the oven to 375°F. Cut a butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up in a baking dish and add about ¼ inch of water to the dish. Bake for 45 to 60 minutes, until the flesh is very tender when pierced with a fork. Let cool, then scoop out the flesh and mash it or puree it in the food processor. A medium (2- to 2 ½-pound) squash gives you more than enough.
Shortcut: Use canned or refrigerated mashed butternut squash with no added sweeteners or seasonings. A 15-ounce can holds about 1 ¾ cups, which works fine here. Plain canned pumpkin puree can be swapped in the same way.
Crust: Most store-bought graham cracker crusts are vegan, but some brands use honey or butter, so check the label. If you use a standard (not deep-dish) crust and have extra filling, bake it in a ramekin or two alongside the pie.
Storage: Keep the pie covered in the refrigerator for up to 4 days.
Nutrition (Estimate per Serving)
Calories: 208kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 104mgPotassium: 217mgFiber: 1gSugar: 22gVitamin A: 3722IUVitamin C: 7mgCalcium: 39mgIron: 1mg
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