Tofu Pumpkin Pie

Описание: Get ready for your new Thanksgiving go-to! This Tofu Pumpkin Pie has a luscious, custardy pumpkin filling packed with cozy spices and a golden, buttery, flaky crust. It tastes just like the classic, but with added protein and a fully vegan twist.

Find the recipe below or on my blog!
https://serenetrail.com/tofu-pumpkin-...

Ingredients:

Pie Crust (unless using prepared dough, such as store-bought)
1 1/4 cup all-purpose flour, (150g)
7 tbsp vegan butter, salted, cold
1/4 cup water, cold, (60ml)

Pumpkin Pie Filling
8-10 ounces silken tofu, (300g)
15 ounces pumpkin purée, (425g)
3/4 cup brown sugar, (160g)
2 tbsp vegan creamer, or heavy cream
1 tbsp cornstarch
1/2 tbsp vanilla extract
1/2 tbsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt

Instructions:

1. Add the flour to a bowl. Cut the cold vegan butter in with a fork or pastry cutter until it's crumbly. Stir in the cold water, a little at a time. Use your hands to bring the dough together into a ball. Work it for 2-3 minutes to ensure all of the dry bits are incorporated.

2. Flatten the dough into a thick disc and wrap it in plastic or another air-tight container. Refrigerate it for 30 minutes.

3. Place an oven rack in the bottom third of the oven and then preheat it to 350° (180°). Roll the dough out and place it in the pie pan. Roll any excess dough onto itself and press it into a decorative pattern. Place this back in the fridge for now.

4. Blend all of the pie filling ingredients together until its smooth and creamy. Pour it into the crust. Gently shake and tap the pie pan to get the bubbles to rise to the top. Then, smooth out the top with the back of a spoon.

5. Bake the pie for 35-40 minutes. Take it out when the edges look set, but the center is still slightly jiggly. Let it cool at room temperature for 2 hours. Then, cover it and refrigerate it overnight, if possible, or for at least 4 hours.

Music Credit: Yours Sincerely by Lake Isabel