Onederful® Pumpkin Pie

Ingredients:

Crust

  • 2 cups flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 1/4 - 1/3 cup coconut oil, solid

Filling

  • 12 oz. Onederful® Tofu
  • 14 oz. pumpkin purée
  • 2/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 tsp. Cinnamon, ground
  • 1/2 tsp. ginger, ground
  • 1/4 tsp. clove, ground
  • 1/2 tsp. salt

Preparation:

Use your favorite pie crust or recipe as follows.

Crust

  1. Place flour, salt, and sugar in a food processor. Pulse to combine.
  2. Add your solid coconut oil and pulse until mixture is crumbly.
  3. Pulse in 1/4–1/3 cup of water, or until the dough holds together well when you make a handful of it and it's visibly starting to come together in the food processor. If necessary, add a little more water until the texture is right.
  4. Form dough into a disk, wrap in plastic and refrigerate for at least one hour.
  5. When ready to use, Turn dough onto a clean, dry surface that has been dusted with flour, Make sure it’s soft enough to roll. Use a rolling pin to roll the dough into a circle large enough for your pan, using extra flour to keep things from sticking as you go. Gingerly lift it onto your pan. Squeeze the edges to make a pattern.
  6. Bake for 5–7 minutes, or until crust is lightly golden.

Filling

  1. Preheat oven to 350°F
  2. Place tofu in a blender and blend on high until very smooth.
  3. Add remaining filling ingredients and blend again until smooth, stopping once or twice to scrape down sides with a spatula.
  4. Pour into pie crust and bake for one hour.
  5. Let rest at least 3 hours or up to overnight before serving.
  6. Serve once set.
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