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

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.

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

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

Units

Cookie Crust

Pumpkin Chiffon Pie Filling

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

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