I became obsessed with creating the perfect pumpkin pie and made at least a half dozen variations. My testers and I agreed it was time to stop when we tasted this one with its miracle of an eggless custard filling that’s both sweet and spicy. And if you were wondering, there is absolutely no taste at all of tofu.
- For the Pumpkin Pie:
- 1 homemade or store-bought 9-inch vegan pie dough, finished edge, refrigerated
- 1 (12.3-ounce) box organic firm silken tofu
- 1 (15-ounce) can organic pumpkin puree
- 1/4 cup pure maple syrup, grade B or dark amber
- 5 tablespoons whole cane sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground clove
- 2 teaspoons pure vanilla extract
- 3 tablespoons arrowroot powder
- For Candied Walnuts:
- 6 tablespoons pure maple syrup
- 2 teaspoons organic molasses
- 1/8 teaspoon apple cider vinegar
- Pinch of fine sea salt
- 1 1/2 cups walnut halves
- For the Pumpkin Pie: Position a rack in the lowest section of the oven and another rack in the middle. Preheat oven to 375°F.
- To make the filling, puree the tofu in a food processor 2 to 3 minutes. Scrape down the sides of the bow. Add the maple syrup and process 1 minute. Add all of the remaining ingredients, except the arrowroot, and process until the mixture is absolutely smooth and no traces of tofu are visible. You may need to do this in batches depending on the size of your processor. Then, add the arrowroot and process to combine.
- Pour the filling into the chilled piecrust. The filling comes almost to the top of the crust. Bake the pie on the lower rack for 15 minutes.
- Reduce the oven temperature to 350° F. Move the pie to the upper rack and bake for 15 minutes, or until the filling is shiny and dark-golden brown. The top may crack and the very center may jiggle when the pie is moved, but it will firm as it cools. A knife inserted near the center will come out coated but not wet and should feel hot.
- Place the pie on a rack and cool to room temperature. Refrigerate uncovered for 6 hours or overnight before slicing but serve at room temperature.
- For the Candied Walnuts: Pour the maple syrup and molasses into a Farberware 2-Qt Nonstick Saucepan. Bring to a boil over medium heat. Immediately reduce the heat to low.
- Add the vinegar and salt and simmer 30 seconds. Add the walnuts and stir to coat with the syrup. Remove from the heat.
- Spoon the candied nuts into a shallow heatproof dish and cool to room temperature. Store in a covered jar at room temperature for 2 to 3 days.