Marbled Pumpkin Pie
Updated: Nov 25, 2019
This recipe for all-American pumpkin pie uses only healthy plant-based ingredients. The creamy vanilla base is swirled into a rich pumpkin-spiced filling to create a delicious and beautiful pie.
Yields: 8-10 servings
Prep Time: 30-45 minutes
Cook Time: 40 minutes
1 1/2 cups oats
1 cup walnuts
1 cup medjool dates, pitted
¼ cup unsweetened apple sauce
½ cup unsweetened coconut flakes
½ teaspoon cinnamon
15 ounces extra firm tofu
2 cups nondairy milk
2 tablespoons lemon juice
½ cup coconut sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
¼ teaspoon sea salt
3 teaspoons pumpkin pie spice
One 15-ounce can pure pumpkin puree
3 tablespoons molasses
Preheat oven to 350°F.
Place the oats into a food processor and blend into a grainy flour.
Add the walnuts to the food processor and blend on high until the mixture is completely combined and sticking together.
Add the dates, applesauce, coconut, and cinnamon to form a dough that holds together while pressing. If it feels a bit dry, add a tablespoon at a time of applesauce or water to reach a stickier consistency.
Press the mixture into the bottom and sides of a deep dish 10-inch pie plate and fill. Set aside. (This is a larger recipe so be sure to use a big enough pie plate.)
In a high-powered blender, blend the tofu, nondairy milk, lemon juice, sugar, vanilla, cornstarch, and sea salt until smooth and creamy. Scoop out 1/3 cup of this mixture and set aside in a small bowl.
To the remaining tofu mixture in the blender, add the pumpkin puree, pumpkin pie spice and molasses. Blend until smooth and creamy.
Place the pumpkin mixture into the pie crust and spread evenly. With a spoon, drop dollops of the remaining creamy white tofu mixture onto the the top of the pie and make swirls with the tip of a sharp knife to create a marbled effect. Do not over-swirl.
Bake for 30-40 minutes or until filling is set. Refrigerate and cool before serving.