Thanksgiving is two days away, and today was baking day. This pumpkin pie is a crowd-pleaser, whether your guests are vegan or not. Kinnikinnick graham crackers are vegan and gluten-free, which helps if you’re juggling a variety of dietary needs over the holidays. If you use another brand, you may need a different number of crackers.
- 10 graham crackers
- 2 tablespoons brown sugar
- 6 tablespoons melted Earth Balance butter
- 8 ounces silken tofu
- 1 (15-ounce) can pumpkin
- 1/2 cup maple syrup
- 1 tablespoon cornstarch
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- To prepare the crust, combine the graham crackers and brown sugar in a blender; process until you have fine crumbs. Add the melted butter and pulse to combine.
- Use your fingers to press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake at 350 degrees F for 8 minutes. Let cool at least 10 minutes.
- Meanwhile, prepare the filling: In a blender, combine the silken tofu, pumpkin, maple syrup, cornstarch, pumpkin pie spice, and vanilla. Process until smooth. Spoon into the prepared crust and bake at 350 degrees F for 40 minutes, until set.
- Let cool on a wire rack for 2 hours, then transfer to the fridge and chill at least 4 hours.
- Serve plain, or topped with your favorite non-dairy whipped cream!
Travis loved the idea that this pie was made from pumpkins, even though we used canned puree and not a cute little sugar pie pumpkin. But it led us on a fun harvest vegetable hunt at the grocery store, including all kinds of knobby squashes and root veggies like potatoes and parsnips.
What’s on your harvest table for Thanksgiving this year? Please share in the comments!