Around here (Springfield, MO) we have a little custard place called Andy’s Frozen Custard and every year they have their seasonal flavors that come out for a short time period and then poof! They’re gone for another year. My favorite has always been a toss-up between their pumpkin pie concrete (a piece of pumpkin pie blended into custard) that comes out every fall and my hubby’s own creation of vanilla custard with brownie, Oreos and maraschino cherry juice (JUST the juice) mixed in…think chocolate covered cherry ice cream! However, I rarely get Andy’s since it’s obviously not vegan, loaded with sugar and can be a bit pricey especially when you’ve got to pay extra to get not one, but TWO pieces of pumpkin pie blended into your concrete–yep, I’m that person. 😀
So since it had been 2 or 3 years since I’d had the good ‘ole pumpkin pie/custard mashup, I decided it was high time I just make my own dang pumpkin pie since I already had countless pints of my homemade dairy and sugar free vanilla ice cream ready to go in my deep freeze. The result was this delicious, vegan and sugar-free pumpkin pie.
We thought this one tasted just like any traditional pumpkin pie and was down right delicious. It is just a *tad* heavy on the ginger side of things which is totally ok with me because I love ginger, but if you’re not a fan, I’d cut it back to maybe 1/4 teaspoon.
In the end, I got my healthy pumpkin pie AND my healthy pumpkin pie concrete. Dreams really do come true, ya’ll.
- ¾ c. Vegan Butter
- Scant ½ t. Sea Salt
- ⅓ c. Xylitol
- 1¾ c. White Spelt Flour (whole wheat pastry or whole spelt would also work)
- 1½ cans Pumpkin Puree
- 7-8 oz. Extra-Firm Tofu (organic, non-gmo preferred)
- ¾ c. plus 2 T. Xylitol
- 6 T. Aquafaba
- 2 T. Cornstarch
- 1½ t. Cinnamon
- ¼-1/2 t. Ginger (use less if you don't want to taste the ginger as much)
- ⅛ t. Cloves
- ½ t. Nutmeg
- ⅛ t. Allspice
- ½ t. Sea Salt
- 4-6 T. Pure Vanilla Extract
- Preheat oven to 425 degrees.
- In the bowl of an electric mixer, beat the butter and xylitol until smooth and creamy. Beat in the salt and flour until well combined. Spread evenly into the bottom and up the sides of a pie dish.
- Place all the ingredients in a high powered blender and blend until smooth and creamy.
- Pour into the pie dish.
- Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 35-40 more minutes or until pie looks set in the middle.
- Let cool completely and refrigerate overnight. Cut into slices and serve with dairy-free whipped cream.