I came up with this vegan pumpkin pie recipe by accident. I was assembling the layers of a highly requested vegan pumpkin cheesecake for Thanksgiving and the pumpkin layer spilled completely into the vanilla layer. Wine may or may not have been involved.
I knew it wasn't going to have the beautiful layered affect, and I could just tell it wouldn't turn out properly. I had an extra half can of pumpkin puree and some silken tofu, and decided to just "wing it" and make up my own recipe.
For anyone who knows a thing about baking, it's almost always a terrible idea to wing anything. Every measurement needs to be exact, or your final product may not rise or cook thoroughly, or taste edible, or any number of other baking disasters. Especially when you're doing vegan baking and trying to substitute for an ingredient that gives fluffiness and stiffness to a recipe, you don't want to mess around.
Again, I can't say for sure, but wine may have played a part in my boldness. At any rate, this vegan pumpkin pie recipe was a happy accident. And perhaps the happiest part is that I somehow decided to write down the measurements I used at the time.
This is by far the best vegan pumpkin pie I've ever made or tasted.
Yes, I know, that's quite a statement. But, it has the perfect amount of pumpkin flavor, and it's emphasized by the spiciness of the cinnamon, cloves, and nutmeg. The texture was absolutely perfect pumpkin pie, and I can only guess that I somehow decided on the right amount of arrowroot powder to give it strength, and that the liquid measurements worked out just right.
This vegan pumpkin pie filling was also one of the simplest creations I've ever put together. I used my mom's tiny food processor to blend everything together until it was super smooth and then poured it into a whole wheat pie crust.
I used brown sugar and agave syrup for my vegan pumpkin pie recipe because that's what my mom's kitchen was equipped with at the time, but you could also opt for any liquid sweetener and/or raw sugar with a 1/4 teaspoon of blackstrap molasses added into the recipe.
Combine the pumpkin puree and silken tofu in a blender until very smooth and creamy. Add the remaining ingredients and blend for 2-3 more minutes, until the entire mixture is smooth and creamy.
Bake at 350 degrees for 30 minutes, or until the middle is set and doesn't jiggle when you tap the pie pan. Remove from the oven and allow it to cool completely, then refrigerate until ready to serve.
You could serve it with a scoop of vegan vanilla ice cream or vegan whipped cream, but it's also delicious as is.