Pumpkin pie probably takes part in just about every American household for our upcoming day of Thanksgiving. Next to my grandmother’s apple pie, it has always been one of my favorites. But, in the traditional version of this holiday dessert, pumpkin, a seemingly nutritious food is combined with a good deal of fat and cholesterol with the use of evaporated milk and eggs. By replacing the milk and eggs with silken tofu it’s possible to reduce the overall fat count by 27 grams or a little over 3 grams per serving. Three grams may not seem significant, but during a season where we are surrounded by so many high fat high calorie foods every little bit helps.

For those of you who are beginning to turn away because you can’t imagine eating tofu especially in a dessert, please try it at least once. I have served this pie on several occasions to groups of people who are not the least bit health conscious. This pie has received raves every time, and I guarantee no one had any idea it was made with tofu!

If you do brag about your success in serving a vegan pumpkin pie to unsuspecting guests, just remember it is still a dessert. If you haven’t tried making your pie crust with Spectrum’s non-hydrogenated shortening I highly recommend it. I have had some people provide me with feedback after switching to Spectrum, and I would love to hear yours as well.

Vegan Pumpkin Pie

• 1 - 9″ pie crust, blind baked and cooled
• 1 - 15 oz. can pure pumpkin puree
• 1 - 12.3 oz package extra firm silken tofu (I prefer Mori-Nu brand)
• 3/4 c. sugar
• 2 t. cornstarch
• 1/2 t. salt
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cloves
• 1/8 t. ground nutmeg (preferably freshly ground)

Preheat oven to 425 degrees F.

Combine all pie filling ingredients in a food processor or blender and process until smooth. Pour into prepared pie shell.

Bake at 425 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and bake an additional 40-50 minutes or until the pumpkin custard is set.

Remove from oven and allow to cool before serving. Store leftovers in the refrigerator.

Note: If your crust begins to get overly brown, cover outer edge with foil or use a pie crust shield which can be purchased in most grocery and hardware stores.

Click here to download or print a .pdf of this recipe.