Vegan Pumpkin Chiffon Pie

Just in time for the holidays, here's a very simple, dairy-free, vegan pumpkin chiffon pie with a cookie crumble crust.

I have been wanting to make a pie for years but did not have an oil-free, or butter-free crust, until now.

I used the cookie mix starter pack from PlantPure Nation, and by borrowing Kim's Peanut Butter Cup Bars recipe, made this delicious cookie crumble pie crust.

Thank you, Kim Campbell! it made the perfect base for this deliciously creamy pumpkin pie.

Vegan Pumpkin Chiffon Pie Ingredients

• Pumpkin puree (fresh or canned)
• Tofu
• Banana
• Maple syrup
• Vanilla extract
• Cinnamon, nutmeg, ginger, & cloves

Cookie Crumble Crust Ingredients

• PlantPure's Cookie Mix Starter Pack
• Peanut butter
• Your favorite plant milk

Q & A / Substitutions

I'm sure I will get asked a million questions about substitutions, so let's get those out of the way.

• This is a creamy chiffon-style pie, almost like a pudding.
• You can use fresh or canned pumpkin - about 2 cups.
• Yes, the cookie mix is gluten-free, but it does contain almond flour and coconut sugar - there is a full list of ingredients on PlantPure's website.
• Sorry, I don't have any other pie crust recipes to point you to. This was my first attempt and I already had the mix so it made sense to use it
• If you cannot eat Tofu, you can try subbing with cashews - I don't know the amounts as I haven't tried it.
• I used ½ a package of extra-firm tofu. If you want to try silken tofu, let me know how it turns out.
• There is no salt in this recipe at all.
• If you are completely sugar-free, you can try using dates in place of the maple syrup. I used a banana to cut down on the amount of sweetener I would have to use.
• Definitely use parchment paper on your pie dish as the crust will stick.
• Any nut butter can be used in place of the peanut butter
• You can freeze traditional pumpkin pie - but I have not tried to freeze this one yet.

Instructions

1. Preheat your oven to 350° F
2. Make the crust first by adding the cookie mix, peanut butter, and plant milk to a stand mixer with the paddle attachment
3. Mix until moist and crumbly
4. Press the crumbles evenly into the bottom of a parchment-lined 9" pie pan
5. Bake for 5 minutes then set aside
6. Next, drain and pat dry your tofu and add it along with all of the other pie ingredients to your blender
7. Blend until smooth. If your blender has a tamper, use it to keep things moving. You want your filling to be as creamy as possible
8. Taste the filling and adjust any seasonings to your liking
9. Pour the filling into the pie crust and smooth the top
10. Bake for 35 - 40 minutes or until a toothpick inserted comes out clean
11. Allow to cool completely, then refrigerate for 1-2 hours before serving

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Vegan Pumpkin Chiffon Pie

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• Author: Chuck Underwood
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hour
• Yield: 8 - 10 servings
• Category: Desserts, Holidays
• Method: Blender, Oven
• Cuisine: American
• Diet: Vegan

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Description

Just in time for the holidays, here's a very simple, dairy-free, vegan pumpkin chiffon pie with a cookie crumble crust.

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Ingredients

Units USM

Cookie Crust

• 1 cookie mix starter pack from PlantPure
• ¼ cup peanut butter
• 4 T. plant milk

Pumpkin Chiffon Pie Filling

• 2 cups pumpkin puree (or a 15 oz can)
• 8 oz block tofu (I used extra-firm)
• 1 banana
• 2 -4 tablespoons maple syrup
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ tsp. ground cloves
• ¼ tsp. ground ginger

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Instructions

1. Preheat your oven to 350° F
2. Make the crust first by adding the cookie mix, peanut butter, and plant milk to a stand mixer with the paddle attachment
3. Mix until moist and crumbly
4. Press the crumbles evenly into the bottom of a parchment-lined 9" pie pan
5. Bake for 5 minutes then set aside
6. Next, drain and pat dry your tofu and add it along with all of the other pie ingredients to your blender
7. Blend until smooth. If your blender has a tamper, use it to keep things moving. You want your filling to be as creamy as possible
8. Taste the filling and adjust any seasonings to your liking
9. Pour the filling into the pie crust and smooth the top
10. Bake for 35 - 40 minutes or until a toothpick inserted comes out clean
11. Allow to cool completely, then refrigerate for 1-2 hours before serving

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Notes

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