YIELD: 10 SERVINGS
Popular during the autumn months, pumpkin pie didn’t become the traditional dessert of Thanksgiving until the early 1800s. This pumpkin pie is just like the ones my mother used to make for the holiday—with a crust that’s softer on the bottom and crispy on the sides. Strange as it sounds, that was always my favorite part of the pie!
Directions
Prepare the pie crust according to recipe directions.
Shape the dough into a disk and chill in the refrigerator for at least 1 hour.
Preheat oven to 425 °F.
Roll out the crust in between two pieces of parchment and then flip over to lay the pie crust evenly into the bottom of a standard-size pie pan.
Pinch the top to make the pie fancy or flute.
Combine all the ingredients for the pie filling in a food processor and blend until very smooth.
Spread pie filling into unbaked crust and bake for 15 minutes.
Reduce your oven temperature to 350 °F and bake for an additional 40 minutes, or until the crust is golden brown.
Let pie cool completely and refrigerate for at least 4 hours before serving.
This pie is best when chilled overnight.
Store in an airtight container in the refrigerator for up to 5 days.
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Ingredients
½ recipe Flaky Classic Pie Crust
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon salt
1 (350 g) package extra-firm silken tofu
1½ teaspoons vanilla extract
⅓ cup superfine brown rice flour
2 cups canned pumpkin puree
¼ cup apple cider or nondairy milk
