LISTEN UP THIS IS NOT A DRILL THIS IS REAL. This pie is beyond words I swear. The first time I made this pumpkin pie was last Thanksgiving when I made a fully vegan Thanksgiving dinner for a friend of mine. I then made it again to bring to a New Years potluck at the end of last year, and even though I was catering to a big group of avid meat-eaters, there was not a single piece left. I made it yet again this Canadian Thanksgiving a few weeks ago but obviously it was all gone before I even managed to snap a pic. So I just haaaad to make it again a few days ago to:
A) Triple check that the pie was amazing (I had to eat half the pie to really make sure, but the response was yes, yes it is still amazing).
B) Treat myself after doing my marathon because is there a better treat than pumpkin pie? Nope. That wasn’t really a question it was a statement. There is no better treat than pumpkin pie.
C) Actually attempt to take some pictures before inhaling it (it was a true test of will power, but I made it).
And guess what, on top of this pie being out-of-this-world freaking delicious; it’s stupidly easy to make, it’s vegan, gluten-free AND sugar-free. So baaaaasically it’s just pumpkin? I might as well eat a pumpkin? Not really cuz if pumpkins were this tasty they would sure as hell not be 50% off on November 1st (or at least I would clear them off supermarket stands quicker than the amount of time it took me to eat half the pie.)
So step one to making this pie is absolutely crucial. You gotta get yourself in that fall, pumpkin, things-are-orange, cinnamon everywhere, big sweaters and woolly socks kind of mood. And best way to do this is wear a big sweater, some woolly socks and steep yourself a nice big cup of chai tea. If you don’t have that fall feel man, that pie won’t be as good. So step one? Tea.
Once tea is made and that cozy autumn mood is set, we can start of the actual pie. Crust time woohoo. The crust was actually the biggest challenge I faced when making the recipe of this pie. The first two times the crust didn’t really hold so the pie had to be eaten out of the pan; this was fine with me but I guess pie should also be able to be cut and plated in case you actually want to share it (lol you probs won’t). This is the easiest crust ever with only 5 ingredients: coconut shavings, ground almonds, oat flour, coconut oil and maple syrup. Just throw it in a bowl, mix it either with a hand mixer or in a food processor.
After pressing down the crust in the pie pan, toss it in the oven and then you can start on the pie filling. The filling is even easy-peasier, only real challenge is not scooping it out of the blender with a spoon and eating it all before you even pour it on the crust. ONLY 4 INGREDIENTS GUYS: pumpkin, tofu, maple syrup and spices. VOILA. Throw it in a high-speed blender, DON’T EAT IT, and pour it in on the pie crust once it’s slightly golden and then put it all back in the oven.
It’s as easy and throwing this baby in the oven for a bit, letting it cool first (challenge #2) and then eat away! And you can totally feel okay about it cuz you’re basically just eating pumpkin and tofu (like mmmm gimme dem complex carbs and plant-based proteins).
- 1 cup coconut shavings
- 1/2 cup group almonds
- 1/4 cup oat flour (you can just throw oats in a blender if you don’t have)
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 cups pumpkin puree
- 3/4 cup of soft tofu
- 3 generous tbsp. maple syrup
- 1 tbsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. nutmeg
- 1 tsp. all spice
- Make yourself some chai tea (okay this isn’t actually necessary but totally recommended)
- Preheat oven to 180 celcius
- Combine all the ingredients of the crust in a bowl and blend with a hand blender or in a food processor until homogenous
- Press down crust in pie pan and put in the oven until golden
- Put all the ingredients of the pie filling in a high speed blender and pour on top of crust
- Place back in the oven until knife poked in the centre comes out clean
- Make sure you let the pie cool a little bit in order to harden before serving.