Vegan Pumpkin Pie
Sweet Paste Crust
  • 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
  1. Preheat oven to 425 degrees.
For the Sweet Paste Crust
  1. 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.
For the Filling
  1. Place all the ingredients in a high powered blender and blend until smooth and creamy.
  2. Pour into the pie dish.
  3. 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.
  4. Let cool completely and refrigerate overnight. Cut into slices and serve with dairy-free whipped cream.
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