Greetings vegan aliens! After a LONG hiatus, I offer you a vegan pumpkin pie recipe.
I modified the recipe from a Farm Sanctuary magazine. I made a practice pie this week and tweaked a few things since it didn’t turn out the way I wanted it to. I’m very picky! This pumpkin pie has a chocolate ginger walnut layer, a vegan cream cheese layer, and then a sweet layer of pumpkin.
First of all, I HATE pre-made pie crusts. They come in packs of two, but one is always cracked and then the other one doesn’t bake right (or cracks in the oven). I will never EVER again use one and will figure out a vegan pie crust from scratch. I wasn’t sure how vegan butter would act in a scratch-made crust so I just used the vegan pie crusts from Earthfare. If you can find one that isn’t cracked, go for it! But don’t listen to the instructions on the crust label, trust me! You need to bake it for a little while before filling it to ensure the bottom is baked and crisp.
Preheat the oven to 375 degrees and bake the pre-made crust for 12 minutes. Rotate it and bake for another 5 minutes. Turn the oven down to 350 degrees and bake it for another 5 minutes.
While the crust is baking, you can work on the filling components.
For all layers, you will need:
1/4 cup walnuts
half a chocolate bar (make sure it’s vegan. I wanted to try the vegan dark chocolate with crystallized ginger in the pie since ginger and pumpkin go so well together. I found this chocolate bar at Earthfare. regular vegan chocolate chips will work fine too. Earthfare sells them in the bulk section.)
1/2 cup vegan cream cheese – divided. available at Earthfare.
1/2 block (half a pound) silken tofu – divided.
2/3 cup sugar – divided
1 1/4 cup pumpkin puree
pinch of salt
1/2 t. cinnamon
1 t. pumpkin pie spice
I found all these ingredients at Earthfare.
For the chocolate walnut layer: Chop up half the chocolate bar and pulse the chocolate pieces and 1/4 cup walnuts in a food processor until crumbly. Gently press this onto the bottom of the pie crust once it’s done pre-baking. You might not need to use all of the chocolate crumbs. You just want a thin layer of chocolate on the bottom.
For the vegan cream cheese layer: blend 1/4 cup vegan cream cheese, 1/4 block silken tofu, and 1/3 cup sugar in the food processor until smooth. Spread this on top of the chocolate layer and smooth it out with a cake spatula. Again, you might not need to use all of it.
For the pumpkin layer: blend 1/4 cup vegan cream cheese, 1/4 block silken tofu, 1/3 cup sugar, 1 1/4 cup pumpkin, a pinch of salt, 1/2 t. cinnamon, and 1 t. pumpkin pie spice in the food processor until smooth. Gently spoon this on top of the cream cheese layer and spread it evenly. Don’t over fill the pie! You can save any excess filling and use it to make a second pie (or a mini pie).
Bake the pie for 45 minutes at 350 degrees. Let the pie cool completely (at least 2 hours) before serving. I prefer to let it sit in the fridge overnight before serving it.
I don’t know why it cracked like that. Maybe the foil pie pan warped during baking? I couldn’t cut the pie since it’s for Thanksgiving but I’ll try to take a picture tomorrow of a cut piece so you can see the tasty layering action of chocolate, cream cheese, and pumpkin.