Monday, October 26, 2015

Thanksgiving Recipe - Pumpkin Pie

It's about this time of year when many people start thinking about thanksgiving.
We don't celebrate thanksgiving, but I previously tried this recipe for a dinner party with friends and it worked so well that I wanted to try it again and make sure I posted it in time for thanksgiving if it worked out.
I'm pleased to say that it works so well and is totally delicious :-)
It's not very difficult to make either which means it's a winner in my books! 

(This recipe makes 1x 24cm pie - serves 8-12 depending on cutting size.)
You'll need:
For the crust:
1 1/2 cups rolled oats
1/2 cup unsweetened applesauce
1 teaspoon vanilla essence (optional, works without it)
For the filling:
1/4 medium size pumpkin
300g tub soft silken tofu
1/4 cup maple syrup
1 teaspoon vanilla essence
2 teaspoons pumpkin pie spice (don't have this - use 1t cinnamon, 1/4t each ginger, nutmeg, allspice and cloves)

Peel and de-seed the pumpkin. Cut into pieces and cook until tender however you choose, my preferred way is in the microwave. This takes approx 7 mins with a small amount of water in the bottom of a microwave safe dish. You need 1 1/2 cups of cooked pumpkin pieces, though don't stress if you are a little over or under as this recipe is very forgiving.
Set cooked pumpkin aside.
In a food processor combine the crust ingredients and pulse until the mixture is lightly crumbled and comes together.
Press the mixture into the pie dish with the back of a spoon. You can be as precise or rustic as you desire. Make sure there are no holes in the button layer as the filling will leak through if there is.
Place pie base in a preheated 160°C oven and baked for 20 minutes. 
In the meantime, prepare the filling.
Make sure the pumpkin is well strained of any water. Strain the tofu.
Combine all the filling ingredients in a food processor and blend until very smooth.
Pour the filling over the baked pie base.
Spread with the back of a spoon to get a nice even surface on top.
Return to the oven and bake for a further 40 minutes, still at 160°c.
Once cooker, remove from the oven and allow to cool completely before slicing.

* We have found that so long as we are using a glass pie dish it doesn't need to be sprayed with oil, the pie slides right off it when it's cooled.
* This is a lightly sweetened pie, you can use more maple syrup if you'd like a sweeter pie.

Question of the day:
Do you celebrate thanksgiving?


  1. Oh! Thank GOD you are back! I've MISSED YOU!!!!!! This dish looks great, btw!

  2. Yum!! Sounds delicious Sandy. And yes, welcome back :-)

  3. I can't wait to try this crust!

    1. It's become a favourite in our home - it's just so easy :-)

  4. I'd love to make a pumpkin pie and this looks delicious - just sad that my little one doesn't like pumpkin (am working on it)

    1. I never used to like pumpkin and now I quite enjoy it.... especially in sweet dishes like this - perhaps this could win her over!!!!

  5. How much pumpkin would that be in cups or grams? It makes it a bit tricky otherwise. Thanks :)

    1. Hmmmm, that's a good question, I guess it would be about 1-1 1/2 cups of pumpkin puree.
      I will try and measure this out next time :-)
      Thanks for the question

  6. My daughter is pure vegetarian. I want to try this item for her. Please post new nutrition rich food items. Because my daughter became more thinner due to heavy workload from school. I decided to depend some online writing service who is writing essays for cheap. Waiting for your new post. Come again with a wonderful item.

  7. I made pumpkin pie a few months ago with silken tofu ( but more pumpkin than you did) and it was delicious. My son was thrilled and we decided it tasted as good as non vegan :)

    1. That's great :-)
      I always reckon if we didn't tell people certain foods were vegan then no-one would ever know!!!!!