Pumped Pumpkin Pie for all (not just me!)

Name: Pumped Pumpkin Pie for all!
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 14-16 ounce can 100% pure pumpkin; 3/4 cup organic sugar (can sub with an qual amount of maple syrup); 10-12 ounces extra firm silken tofu (like mori-nu shelf stable tofu); 3 tablespoons cornstarch; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/2 teaspoon all spice; 1/2 teaspoon salt; 1/4 teaspoon cloves; 1 9 inch pie crust (like Wholly Wholesome organic pie shell)

But if no one liked this pie, except me, I’d be fine with that. I LOVE pumpkin pie. And I will eat yours if you don’t want it. 😉

It took me a while, after transitioning to a vegan lifestyle, to find a pumpkin pie I could embrace. To say I was feeling quite panicked would be an understatement. I wait all summer to get to fall (and I love summer) so I can finally eat pumpkin pie legally. You know, during the proper pumpkin pie-eating season.

So to abandon a perfect pumpkin pie recipe, that I used for years, was difficult but necessary. My food, no matter how much I enjoyed it, could not involve suffering from another being. I stayed focused on the task at hand. I must now find an equal, to my beloved pie, but without the dairy.

With conviction and passion, I set out on my quest. I tried so many paltry pumpkin pie recipes. Most ended up too liquidy and sad. It was pretty depressing, to say the least.

I received half-hearted encouragement from the family. They tried to console me and convince me that the pies I’d made were good enough. But I knew better. And I wasn’t going to give up.

The day came

One particular day, over four years ago, and just in time for the upcoming pumpkin season, I tried yet another recipe. I tried to temper my excitement when the pleasing aroma of all the provocative spices started wafting through the house.

Now normally, I like a lot of my pies still warm from the oven like apple, cherry, blueberry, peach, and one of my old favorite store-bought pies, Marie Callender’s Razzleberry Pie.

But pumpkin pie, I like to eat cold. However, this time I could not wait. I had a good feeling this was a winner, so I dug in straight from the oven.

Well, I wasn’t disappointed. It was a precious moment when time stood still. I closed my eyes and inhaled that lovely pumped pumpkin pie. And the flavor was perfect. The consistency was on point. So I am now pumped for pumpkin pie again. And don’t you love it when it all works out?

Pumpkin Pie Police

Now if there was ever a career I’d aspire to, it would definitely be the pumpkin pie police. If that ever becomes a thing ( we can’t have people eating pumpkin pie in the off seasons), then sign me up! I’d happily confiscate the illegal pies and squirrel them away. I could partake of their precious scent any time I liked. Then, when the time came to release the pies back into the world when it was allowed again, I’d exchange all those pies with my vegan pumpkin pies and nobody would know the difference. And nobody would get hurt. Then all would be right with the world. But perhaps I’m a bit too enamored with pumpkin pie?

Pumpkin all year!

Anyway, I have a better idea! Why don’t we get a little badass and make pumpkin a year-round treat? Not just one time of year but all the time! No long lines queuing up for a pumpkin latte, no more Instagram pushes of all things pumpkin at the start of autumn, and no sad long faces when the pumpkin season ends far too soon!

We don’t do that to tomatoes, corn, or potatoes! Why the exclusion of pumpkin? I’m here to defend the super squash! I vote for pumpkin all year long!! Who’s with me?!

Always save room for pumped pumpkin pie

So whatever happens with our pumpkin love plan may I suggest we start with the making of the pumped pumpkin pie recipe? It will make you smile with joy at the first scent of those irresistible spices.

And if you find you crave a slice during the heart of the summer, never fear!

If I am on the pumpkin police squad and you have made our vegan version of the pie, I will look the other way.

Enjoy- my fellow pumpkin people!

P.S. If you want to enjoy a little whipped topping on your perfect pie, I recommend So Delicious Cocowhip.

P.P.S. To help avoid cracks in your pie (like the one above), try using a deep dish pie pan, and don’t overbake. If using a store-bought pre-formed pie crust, just transfer it to a deep dish pan from the tin it came in, for best results. Cracks do not affect the taste though! 🙂

One more thing! If you find yourself without any pumpkin, but a desire for pie, try our Scrumptious Strawberry Pie

strawberry pie or pumpkin pie, your choice — the Scrumptious strawberry pie

thehamptonsvegan

Pumped Pumpkin Pie for all!

A vegan version of pumpkin pie that rivals the original dairy recipe. Rejoice, pumpkin pie people!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings: 6 servings

Course: Dessert

Cuisine: vegan

Ingredients Method Notes

Ingredients

14-16 ounce can 100% pure pumpkin
3/4 cup organic sugar can sub with an qual amount of maple syrup
10-12 ounces extra firm silken tofu like mori-nu shelf stable tofu
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon all spice
1/2 teaspoon salt
1/4 teaspoon cloves
1 9 inch pie crust like Wholly Wholesome organic pie shell

Method

Preheat oven to 425 degrees F.
Blend everything together in a high-speed blender, mixing well to leave no white bits of tofu.
Pour the pumpkin filling into the unbaked pie shell. Place in the oven for 15 minutes.
Decrease oven temperature to 350 degrees F. Bake for another 45-50 minutes.
Cool on a wire rack, then refrigerate.

Notes

For a store bought pie crust try:

Wholly Wholesome Organic Pie Shells

Pumped Pumpkin Pie for the Love of Pumpkin

Pumped Pumpkin Pie for all (not just me!)

The day came