Gluten-free and Vegan Pumpkin Pie
An autumn classic, revisited with a nutritious twist! This vegan and gluten-free pumpkin pie uses silken tofu to create a smooth, creamy filling, no eggs or dairy required. With less sugar than traditional recipes, it remains every bit as indulgent and comforting! Plus, it’s incredibly simple to prepare: just a few ingredients and a blender, and you’re all set. The perfect dessert to enjoy the flavors of autumn (and even winter!), without compromising on enjoyment!
The ingredients
8 servings
- 1 gluten-free pie crust, store-bought or homemade
- 1 can (398 ml) pumpkin purée
- 300 g silken tofu, drained
- 1/3 cup maple syrup
- 1/3 cup brown sugar, packed
- 2 tbsp almond butter
- 3/4 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/3 tsp salt
The method
- Preheat the oven to 400°F (200°C).
- Place the gluten-free pie crust into a pie pan. Prick the bottom lightly with a fork, then pre-bake in the center of the oven for 5 minutes.
- Add all the filling ingredients to a blender: pumpkin purée, silken tofu, maple syrup, brown sugar, almond butter, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is perfectly smooth and uniform, scraping down the sides as needed.
- Gently tap the blender container on the counter to bring air bubbles to the surface.
- Remove the crust from the oven, then pour in the pumpkin filling. Spread it out evenly using a spatula.
- Bake the pie for 15 minutes on the bottom rack of the oven.
- Then, reduce the oven temperature to 350°F (180°C) and continue baking for about 45 minutes, or until the filling is firm enough, while still remaining slightly soft in the center.
- Remove from the oven and let cool for at least 1 hour at room temperature before cutting into 8 servings.
- If desired, top each portion with a dollop of whipped cream just before serving. Enjoy!
Storage tips
Keeps for up to 4 days in the refrigerator, in an airtight container.
Nutrition facts
Per serving, for reference only.
- 250Calories
- 9 gFat
- 36 gCarbs
- 3 gFibre
- 20 gSugars
- 5 gProtein
Silken tofu contains all the essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
Pumpkin is rich in beta-carotene, an antioxidant that the body can convert into vitamin A. It also provides fiber, which contributes to satiety and good digestive health.
