I was feeling adventurous over Christmas and tried out a couple new ideas – a vegan pumpkin pie and a no roll pie crust containing oil rather than shortening. My brother didn’t guess tofu in the pie though he did ask what I had done different with the pie. I liked the taste and it is a very thick pie. No way is it the same as traditional pie but if you don’t tell anyone what you did, they will eat it! The crust I wasn’t so sure about till after the pies were baked. It turned out quite nice and is beyond freaking easy!
Oil Pie Crust
- 1 1/2 cups (5 1/4 ounces) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 1/4 tsp baking powder
- 1/3 cup canola oil
- 1/4 cup cold water
Whisk together the flour, salt, sugar and baking powder in a medium mixing bowl. Beat the oil and water with a fork, then pour over the dry ingredients. Stir with the fork until a dough develops. The dough will be wet in appearance, do not worry.
Dump the dough into a 9″ pie pan and pat across the pan and up the sides, up onto the rim. Use a measuring cup or small glass to flatten out the bottom and rim, if needed. Fill and bake.
Makes 1 pie crust layer.
Vegan Pumpkin Pie
- 15 ounce canned pumpkin purée or 1 3/4 cups pumpkin purée
- 12 ounce package firm silken tofu (lite is OK)
- 3/4 cup sugar (vegan friendly or regular granulated)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
Preheat the oven to 375°.
Add all the ingredient into a food processor and blend until smooth, scraping the side as needed. Pour into the prepared pie crust and smooth the top with a spatula.
Bake for 1 hour, check with a toothpick in the center for it coming out almost clean. Keep baking if needed and checking every 10 minutes. My pie took 1 hour and 20 minutes.
Let cool on a rack, cover tightly and store in the refrigerator.
Makes one 9″ pie.