This pumpkin pie is perfect for the holidays! It’s a light and sweet way to end your hearty Thanksgiving meal.
Gluten-Free, Vegan Coconut Crusted Pumpkin Pie
by Sarah Farsh, November 24th 2014
- 1/2 block of extra firm, organic tofu
- 1 can organic pumpkin
- 1 cup pure maple syrup
- 1 tbsp pumpkin pie spice
- 1/2 cup dried shredded coconut flakes
- 1/4 cup raw almonds
- 3 tbsp stevia powder
- 1/2 vanilla bean
- 4 – 6 tbsp almond milk
In a VitaMix or high powered blender, blend together coconut flakes, almonds, stevia, vanilla bean and almond milk until it forms a dough. You can add a little bit more almond milk if the batter is too thick. Scoop out dough and push out onto a tart or pie pan with fingers. In blender, blend tofu, pumpkin, maple syrup, and pumpkin pie spice together until really smooth. Poor pumpkin mixture into pie crust and bake at 350 for 45 – 60 min. Check on it every 20 minutes to make sure it’s not burning, everyones ovens will vary slightly. Serve with vegan ice cream or whipped cream!