I hope you’re not sick of pumpkin yet this season, because I’ve got a doozy of a pie recipe for you today. It’s so good, that we enjoyed it 2 Sunday dinners in a row. And for the second time in a row, there remains only a small piece left for tomorrow. (If it lasts that long.)
This pumpkin pie is not your usual pumpkin pie. This one is light, and airy and uber creamy. It tastes so decadent but it’s actually full of protein. And the best part of all – it’s a no bake pie! With only 5 ingredients, the filling literally takes less than 5 minutes to prepare, and then after it’s poured into a pie shell, it needs only to chill and set.
Pumpkin Cream Pie.
Mmmmm…. So good.
I made a quick shortbread crust for my pie, but you could easily make a cookie crumb crust or a pastry if you’re feeling adventurous. You can also save some time and work by using a pre-fab crust from the store. No shame in that. In fact, last week’s pie was made with a frozen pastry shell I had kicking around my freezer and it was every bit as delicious.
This pumpkin cream pie is a breeze to make and a refreshing change up from traditional pumpkin pie. It’s possibly my new favourite. It’s easy, nut free and the crust can easily be made gluten free too.
- FOR THE CRUST:
- 1 cup all purpose flour (or use gluten free)
- ⅓ cup coconut oil or vegan butter, softened but not melted
- ¼ powdered sugar, sifted
- FOR THE FILLING:
- 12oz package of firm silken tofu, drained
- ½ cup pumpkin puree
- ½ cup + 3 tbsp powdered sugar, sifted
- 2¼ tsp pumpkin pie spice
- ⅓ cup melted coconut oil
- Preheat the oven to 350f.
- Mix together the shortbread crust ingredients in a medium bowl, using your fingers or a fork to combine them. Press the mixture into a 9" pie plate, pressing it most of the way up the sides. Prick with a fork once or twice and bake in the oven for 12-15 minutes or until it begins to brown lightly. Remove from the oven and allow to full chill.
- Place the tofu, pumpkin, sugar and spice into a food processor or high speed blender and process until smooth, stopping to scrape the sides down if need be. Once smooth, add the melted coconut oil and blend again.
- Pour filling into cooled pie crust and smooth the top with a knife or spatula. Place in the fridge and allow to chill for at least 6 hours, if not overnight. This will allow the filling to set - if you try to cut it sooner than this it will be a hot mess. You can also help the setting process by using the freezer, but be warned - this will make the shortbread crust really hard to cut! Best to let it thaw a bit on the counter prior to slicing and serving.