I cannot imagine a Thanksgiving meal without pumpkin pie for dessert. I have had several requests for my pumpkin pie recipe which I have borrowed. My go-to for the last several years is from Kelly Rudnicki’s The Food Allergy Mama’s Baking Book. Her pie is easy to make and definitely a crowd pleaser! I however, cut corners a bit and use the store bought Pillsbury pie crust or Spartan brand. If you want to make everything from scratch I have also included her pie dough recipe below.
Oh and do not forget to top each individual sliced piece of pumpkin pie off with a dollop of So Delicious Coco Whip! You can read my review of the product here: http://smalltownallergymom.com/2015/06/18/vegan-whipped-cream-finally-a-1st-for-our-boys-boy-is-it-so-delicious/
Classic Pumpkin Pie
½ recipe Best Pie Dough for 9 inch pie
1 ½ c. silken tofu, whipped in blender until creamy
¾ c. packed light brown sugar
½ tsp. good quality vanilla extract
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 15 oz. can pumpkin puree (not pumpkin pie filling)- I use organic
Preheat oven to 350 degrees. Fit chilled pie dough into 9 inch pie plate and trim dough to form a rim. Crimp with fingertips. Line dough with aluminum foil and fill with pie weights. Bake until crust is very light brown, about 15 minutes.
Increase oven temperature to 425 degrees. In the large bowl of a mixer fitted with the paddle attachment combine ½ c. whipped tofu, brown sugar, vanilla, salt, spices and canned pumpkin Add remaining 1 c. whipped tofu and beat well. Pour mixture into prepared pie plate and bake 15 minutes. Decrease temperature to 350 degrees and bake another 50-60 minutes or until set. Cool to room temperature on wire rack, then refrigerate.
BEST PIE DOUGH
¾ c. cold dairy free shortening (buy in stick form, and cut into small pieces)
1/2 tsp. salt
2 c. all purpose flour
4-5 T. ice cold water
Combine flour and salt in a food processor. Add chunks of shortening and pulse a few times until mixture is crumbly. Add water one tablespoon at a time, pulsing until dough just comes together. Transfer mixture onto floured board, and divide into two disks. Wrap in plastic wrap and chill for at least an hour or frozen up until one month.