This recipe was sponsored by Mori-Nu Tofu through TapInfluence. All opinions and ideas are my own.
Most people are surprised to find out that even as a vegetarian, I’m a huge fan of Thanksgiving. Sure, I’ve skipped out on eating turkey for the last 13 years but even before I became a vegetarian, the yummy sides and desserts were always my favorite part of the Thanksgiving plate!
Today I’m going to share with you one of my all-time favorite Vegan Pumpkin Pie recipes. Made with Mori-Nu Extra Firm Silken Tofu, these little personal pies are sure to please vegetarians, vegans, and meat-eaters alike!
I LOVE SILKEN TOFU!
If you haven’t worked with silken tofu, you’re in for a treat! Mori-Nu silken tofu comes in 6 different non-GMO soy varieties that work well in recipes ranging from smoothies and pies to salads and soups. I love that they all come in aseptic packaging that locks in freshness and nutrients for one year on an open shelf. No need to take up your precious fridge space if you don’t have too!
Quick & Easy
Making a vegan version of a pumpkin pie is super simple, maybe even easier than a traditional pie! All you have to do is cream the tofu, pumpkin puree, and sugar together in a blender, fold in the spices, and then pour into individual pumpkin pie shells. So easy, right?! Of course, you could also make one large pie with this recipe (just bake for 10 more minutes) but it’ll seriously cut down on the cute factor!
After baking and allowing to cool slightly, you can a store-bought vegan whipped cream or my personal favorite, make your own out of a can of coconut cream! I know the idea of tofu in a dessert might be kinda crazy but just give it a try. My husband is somewhat of a pumpkin pie aficionado and he totally swears by this recipe!
Winner, Winner!
Want to try your hand at winning a Mori-Nu Tofu prize package valued at over $100? Use the entry form below to follow Mori-Nu on Facebook, Twitter, and Pinterest (Official Rules)! a Rafflecopter giveaway
Vegan Pumpkin Pie
Supplies:
- 1 12 oz Extra Firm Silken Tofu
- 1 16 oz Pumpkin Puree
- ½ cup Sugar
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ tsp Ginger
- ¼ tsp Cloves
- 2 Pie Shells
Instructions
- Preheat oven to 425
- Crumble the tofu with your hands into a blender. Add pumpkin puree and sugar and blend until creamy.
- Transfer to a medium sized bowl and fold in the rest of the spices.
- Use a large cookie cutter or round container to cut circles out of the pie shells large enough to cover the bottom of extra large muffin tins.
- Fill shells with pumpkin pie filling and bake for 15 minutes at 425. Lower temp to 350 and bake for an additional 40 minutes.
 This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.
