I made 4 tofu pumpkin pies over the last week or so before settling on this recipe. Daughter #1 is starting to protest (Update: but she did eat it, and proclaimed it good), since each pie serves 8 people (and my husband won’t eat pumpkin). Daughter #2 is still enthusiastic, and I have to say, I really like this final version (which I made with vegan crust). The initial version used maple syrup and molasses instead of sugar, but the pie came out darker than I liked, so I resorted to sugar. Make sure to chill the pie before cutting it, as the filling needs to set. The cashew cream will pipe just fine if you gently cook it (as per the option in the recipe) until it’s thick, and then chill it. If you’re making this for Thanksgiving, then having it in the fridge the day before is not actually a hardship.
Note that if you use a vegan crust (by using flax eggs), then the whole dish is vegan.
8” round unbaked sweet crust (with a dash of nutmeg – optional)
2 1/2 oz (1/2 cup) raw cashews, or cashew flour
3/4 – 1 lb firm tofu (1 packet)
~2 cups cooked or baked pureed pumpkin (1 x 15oz tin)
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp powdered ginger
1/2 tsp sea salt
Cashew cream for serving
Make the pastry, and roll out between two sheets of parchment paper until 1/4″ thick.
Remove the top sheet of parchment, and use the bottom sheet to transport the pastry to an 8″ diameter x 2″ high cake tin, then press into place.
Preheat oven to 350F.
If using raw cashews rather than cashew flour, process them to a coarse flour in a food processor.
Add the remaining filling ingredients to the food processor, and process until smooth and creamy.
Pour the filling into the pie crust and bake in the center of the oven for 1 hour.
Chill and serve with Cashew Cream.