Description
Just in time for the holidays, here's a very simple, dairy-free, vegan pumpkin chiffon pie with a cookie crumble crust.
Ingredients
Units
Scale
Cookie Crust
- 1 cookie mix starter pack from PlantPure
- 1/4 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
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
Instructions
- 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
Keywords: vegan pumpkin chiffon pie