This really is the perfect pumpkin pie. It comes together quickly, it has perfect pumpkin pie flavour, the texture is firm and silky, and there’s no soy aftertaste. I couldn’t ask for a better pie. You might want a more spicy pie, so add a bit more of the spices- it tastes pretty much the same raw or cooked, so make sure it tastes good to you before filling your crust.
1/2 cup firm silken tofu
1/2 cup Silk coffee creamer, other brands might work too.
3/4 cup brown sugar
1/4 cup corn starch
2 cups canned pumpkin- I used an organic brand that was very dry and firm- it needed to be spooned out of the can, it wouldn’t come out on its own. You want your pumpkin to be this dry, so consider straining it in cheesecloth.
2 tsp vanilla
2 tsp cinnamon
1/2 tsp ground ginger, nutmeg, salt
1/4 tsp cloves
You will need a 9″ pastry crust that has not been blind baked- stick it in the freezer for at least 30 mins before your bake time. Preheat your oven to 450 degrees, and place your rack in the middle. In a food processor blend first the tofu and creamer until smooth, then blend in the sugar and corn starch until smooth, then all the remaining ingredients. Fill frozen pastry crust and wrap the crust edges with strips of tinfoil to prevent burning. Bake at 450 degrees for 15 minutes, then reduce to 350 degrees and bake for another hour, checking every so often to ensure the crusts aren’t burning and the filling is setting. Let cool on a rack, then transfer to the fridge over night to set completely. If you can wait that long. I decorated mine with pretty pastry stars, but you probably aren’t as nerdy as me, so a dollop of cashew cream will do fine for garnish. Or a cup of coffee, if you are like me and think pie=breakfast food.