I was asked to participate in the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Oh. My. Gosh. Is Thanksgiving really next week? It’s insane how quickly the time is flying by.
I don’t know about you guys, but pumpkin pie is one our favorites during the Holiday season. I would be quite sad if I couldn’t eat it due to allergies or intolerances which is why I wanted to make a vegan, gluten free version.
I have told you before about my 3 year old’s egg allergy. Well I decided to introduce Baby E, who is 10 months, to egg yolk and unfortunately she got a rash around her mouth and redness under her eyes so it’s probably likely she has an egg allergy too at this point. Bummer.
Luckily there are a few baking tricks for making things egg-free and I am going to tell you about one of them. I am also helping those new to soy get #soyinspired this Thanksgiving.
Silken tofu is what makes this vegan pumpkin pie extra creamy and rich without any eggs….and it’s such a cinch to make, just like the regular version. If you’re not familiar with silken tofu, it’s differs from regular tofu in it’s appearance, the way it’s made and it’s texture. Silken tofu has a pudding-like quality and is much softer and smoother than regular tofu, which makes it perfect for things like dessert, soups and salad dressings.
Soy is an excellent source of lean, healthy, no-cholesterol protein and since it has a neutral flavor, it’s easy to pair with a wide variety of your favorite fall foods.
You will NEVER know that there is tofu in this pie. Seriously. I’ll bet you! Also, no eggs or dairy, but still full of yummy pumpkin flavor!
I had to experiment with crusts but ultimately decided on a pecan oatmeal crust that will be great for those on a gluten free diet. And to keep it all vegan, I went with a coconut whipped cream for topping if desired.
It was my first time making coconut whipped cream and though I think it’s a great option for those who can’t eat dairy, I much prefer the dairy based whipped cream. Maybe I just need to experiment with the different brands, but I’m including the recipe on how to make it plus a great guide I just found here on the different brands.
If you are interested experimenting with soy beyond tofu, here are some options. Just look for the non-GMO label when choosing your soy food.
Soymilk
Soynuts
Soy sour cream
Soy cream cheese
Soy flour
Textured
Edamame
Tempeh
Miso
Soy Oil
Canned soybeans
And this is the a month of giveaways over here! The Soyfoods Council is celebrating a #SoyInspired Thanksgiving with a giveaway certain to make holiday entertaining easier: a $200 Williams Sonoma gift card!
Enter here: https://www.facebook.com/thesoyfoodscouncil/app_228910107186452
[Tweet “Easy Vegan & Gluten Free Pumpkin Pie! via @nutritiouseats #soyinspired #thanksgiving”]
- 1 (12-14-ounce) package firm or extra firm silken tofu
- 1 (15 ounce) can pumpkin puree
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 Tablespoon cornstarch
- 1 cup rolled oats, certified gluten free
- 1 cup pecan halves
- 2 Tablespoons brown sugar
- 3 Tablespoons coconut oil
- ¼ teaspoon cinnamon
- 1 Tablespoon cold water
- 1 (14 ounce) can cold coconut cream or coconut milk (water removed)- keep can in the refrigerator before using
- 2 Tablespoons sugar (or preferred sweetener)
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees. To make the pie crust, in a food processor combine oats, pecans, brown sugar, cinnamon and coconut oil. Pulse until mixture just starts to come together. Add 1 Tablespoon cold water and process for 30-60 seconds.
- Transfer mixture to a pie plate, using your hands pat down and up the sides of the pan. Bake for ~10-12 minutes. Set aside to cool.
- For the filling, in a food processor (or blender) add silken tofu and puree until smooth. Then add pumpkin puree, sugar, brown sugar, vanilla extract, cinnamon, pumpkin pie spice and cornstarch and puree until well combined and smooth.
- Pour pumpkin pie filling into cooled pie crust (you might end up with a little extra filling depending on the depth of your pie dish). Bake pie at 350 degrees for ~45 minutes.
- Open can of coconut cream, scoop out cream to a bowl. Using cold beaters (you can place them in the fridge or freezer prior to using) beat coconut cream for 3-4 minutes until light and fluffy. Add 2 Tablespoons of sugar and vanilla extract. Serve immediately or transfer to a container or bowl and keep in the refrigerator until ready to serve. Re-whip if needed using cold beaters.
Also note that over baking will result in cracks in your pie.
carla says
oh I am so so so sending to my SISTER
it’s her year to bake and you had ME ME ME at GLUTEN FREE.
carla recently posted..I’m POPCORNing!
Melanie says
Thanks Carla! Hope she makes it for you!
Rebecca @ Strength and Sunshine says
Pumpkin Pie is the #1 pie 😉
Rebecca @ Strength and Sunshine recently posted..Power Monday #64 The Power Of Writing
Melanie says
Isn’t it? And basically healthy too!
Cassie @ Almost Getting it Together says
Silken tofu was on sale at WF and I ALMOST bought it but didn’t… regretting that decision right now!
Cassie @ Almost Getting it Together recently posted..Cuban Black Bean and Quinoa Veggie Burger
Melanie says
Aww, bummer. There is still time! 😉
Melissa @ Treats With a Twist says
Love your photos! And I’m sure this would be amazing for the Thanksgiving lineup!
Melissa @ Treats With a Twist recently posted..Pumpkin Rosemary Spoon Bread
Melanie says
Thanks so much Melissa!
Dietitian Jess says
Delicious! I made a tofu pumpkin pie last year for our Friendsgiving and didnt tell anyone it was a healthy version, no one knew and everyone thought it was delicious 🙂 Vegan FTW!
Dietitian Jess recently posted..A Gluten Free Thanksgiving- Recipe Round Up
Melanie says
That’s awesome. Seriously, minus the sugar, everything else about this pie is healthy!
Elizabeth @ Enjoy Every Bite says
This looks amazing! Pumpkin pie is one of my favorites too – especially when it’s homemade!
Elizabeth @ Enjoy Every Bite recently posted..Lightened-Up Cornbread
Melanie says
Definitely! It’s too easy not to make homemade! 🙂
genevieve @ gratitude & greens says
People might think it’s weird but tofu in pies = the best! I once had a chocolate and peanut butter pie made with tofu and it was amazing. I bet this is tasty, too!
genevieve @ gratitude & greens recently posted..Kale, Swiss Chard, and Chickpea Soup with Sunchoke Chips
Melanie says
Thanks Genevieve! I know, tofu gives it such a creamy texture and of course you can’t even taste it. A chocolate peanut butter pie sounds pretty good right about now!
Debbie @ Live from La Quinta says
This looks amazing! I’ve made vegan pumpkin pies before, but this time I want to try your crust. It sounds so good.
Debbie @ Live from La Quinta recently posted..Now It’s MY Season. Yoga, Pilates, and the SLO Marathon
Melanie says
Thanks Debbie. I am over the regular butter dough crusts. Mine always come out bad. Although I do have to make my husband his annual pecan pie and will have to make a regular pie dough for that. 🙁
Lisa @ Healthy Nibbles & Bits says
YUM! I love that you added silken tofu to this pumpkin pie! I can use a slice of this pie right now!
Lisa @ Healthy Nibbles & Bits recently posted..50 Easy and Healthy Friendsgiving Recipes
Melanie says
Thanks Lisa! I can’t wait for Thanksgiving! (not that I haven’t already had a slice or two of pie).
Farrah says
Yay! 😀 I love using silken tofu in desserts! I used it in a pumpkin mousse of sorts and no one could tell what the “secret” ingredient was! :] This looks delicious!
Farrah recently posted..Pumpkin Spice Cupcakes
Melanie says
Yes! It’s just perfect for desserts.Thanks Farrah!
Angela @ Happy Fit Mama says
I might have to make this before Thanksgiving JUST to make sure it tastes ok. Quality control purposes of course!
Angela @ Happy Fit Mama recently posted..Purple Power Smoothie
Melanie says
Of course you do! 😉
MILF Runner says
I love pumpkin pie, but I am not only sensitive/allergic to eggs, dairy, and wheat but soy, too! I have a great pumpkin pie recipe that is similar to yours but also doesn’t include soy. Yours looks lovely!
MILF Runner recently posted..An actual, current race report…the lifeblood of running blogs…but for a rowing race not a running race.
Melanie says
Aww, bummer! So glad you have a good recipe though. 🙂
Brittany @ Delights and Delectables says
now I’m craving pumpkin pie girl!! YUM!
Brittany @ Delights and Delectables recently posted..10 Family Friendly Crockpot Recipes
Michael says
I have to admit I’m not a big fan of pumpkin pie. Though, I’d love to try this because of the Silken tofu. I’ve never eaten it and I’m always up for something new.
Michael recently posted..I shouldn’t have stayed up so late watching infomercials