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Vegan Pumpkin Pie II

Adapted from Saladmaster’s “Complete guide to Vegetarian Cuisine” by M. Isis Israel


For the Nutty Pie Pastry Shell

  • ¾ cup whole wheat pastry flour
  • ¾ cup old fashioned oatmeal (rolled oats)
  • ½ cup chopped nuts/seeds (such as almond, pecan, walnut or sunflower seeds)
  • ¼ or less tsp unrefined salt
  • ¼ tsp cinnamon powder
  • ¼ cup coconut butter
  • 3 tbsp date paste
  • 1-2 tbsp water (optional)

For the Tofu Pumpkin Pie

  • 1½ cups pureed pumpkin
  • ½ cup date paste
  • 1½ cups soft tofu, processed in a blender until smooth
  • 1 tsp ground cinnamon
  • ½ tsp ground dry ginger or nutmeg
  • ¼ tsp ground cloves or allspice
  • ½ tsp unrefined salt
  • 1 pc 9″ unbaked nutty pie pastry shell


For the Nutty Pie Pastry Shell

Blend all the dry ingredients together. Blend the coconut butter and sweetener separately. Make a well in the centre of the dry mixture and pour in the wet mixture. Stir minimally with a fork and add water if required. Do not over mix! Grease a 9’’ pie plate with coconut butter and press the dough evenly over it. Freeze, or use in the following pie recipe.

For the Tofu Pumpkin Pie

Preheat the oven to 375 ºF (180 °C). Blend the pumpkin, date paste, salt, spices and tofu and pour into the pie pastry shell. Bake for 30 minutes in the preheated oven. Cool for 1-2 hours.


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