Pumpkin pie

Everything about this pie feels like fall—the scent of cinnamon, the warmth of baked pumpkin, the comfort of sharing something homemade. This plant-based version keeps the classic flavor you love, with a creamy, spiced filling that tastes like the season itself.

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Ingredients

SERVINGS:

Calories: 315 Protein: 5 g

FOR THE CRUST

10 plant-based vanilla wafers
.25 cups dark brown sugar
.5 cups softened vegan butter or coconut oil

FOR THE FILLING

2 cups pumpkin purée
.5 cups extra-firm tofu
.5 cups sugar
1.0 tsp. ground cinnamon
.5 tsp. grated fresh ginger
.5 tsp. ground nutmeg
.25 tsp. ground cloves
.5 tsp. salt
3 tbsp. all-purpose flour

FOR THE TOPPING (OPTIONAL)

1.0 cups pumpkin purée
2 cups sugar
1.0 cinnamon stick

Preparation

Preheat the oven: Set to 350°F so it’s ready for baking once the filling is prepared.
Form the crust: Crush the cookies or biscuits in a food processor or blender until finely ground. In a bowl, mix with the brown sugar and softened vegan butter (or coconut oil). Press the mixture evenly into a pie pan and refrigerate while preparing the filling.
Make the filling: Blend the pumpkin purée with tofu, sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour until smooth and creamy. Pour into the prepared crust. Bake for 30 minutes. Let cool completely.
Optional topping: In a small saucepan, combine the pumpkin purée, sugar, and cinnamon stick. Cook over medium heat, stirring often, until thickened to a glossy spread. Remove the cinnamon stick and spoon over the cooled pie.
Serve: Chill before slicing for best texture.