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.
Soy sour cream
Soy cream cheese
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!
[Tweet “Easy Vegan & Gluten Free Pumpkin Pie! via @nutritiouseats #soyinspired #thanksgiving”]
- 1 (14-ounce) package 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.