I grew up with a pie plate that came out every fall and it still makes me grin. Here I share my pumpkin pie recipe that bakes up smooth and bright with tofu. It tastes like home and it cuts clean. We keep the work simple and the flavor deep. You asked for a healthy pumpkin pie recipe and a simple pumpkin pie recipe. I hear you. The filling blends fast and sets soft. Use canned puree or try a fresh pumpkin pie recipe if a small sugar pumpkin waits on your counter. This vegan pumpkin pie holds a slice and takes a swirl of cream like a pro. If you want a pumpkin pie recipe with real pumpkin I walk you through it below. It is a real pumpkin pie recipe that my family asks for on cold days. We bake one, we chat, we sneak a warm bite, and we call it dinner dessert. Light spice, creamy body, clean finish. That is the goal and we hit it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Pie Recipe
- 3) Ingredients for Pumpkin Pie Recipe
- 4) How to Make Pumpkin Pie Recipe
- 5) Tips for Making Pumpkin Pie Recipe
- 6) Making Pumpkin Pie Recipe Ahead of Time
- 7) Storing Leftover Pumpkin Pie
- 8) Try these dessert recipes next
- 9) Pumpkin Pie Recipe
- 10) Nutrition
1) Key Takeaways
Hi from Nancy at Nancy Cooks which lives at https//www.nancycooks.com. I keep this pumpkin pie recipe simple and calm. We use silky tofu for body and warm spice for comfort. The filling blends smooth. The slice stands tall. The flavor reads cozy and bright.
You get dairy free ease that still feels classic. The crust bakes crisp. The center sets tender. We aim for clean cuts and clean plates.
We keep tools light. A blender. A bowl. A pie plate. We keep steps short which helps on a busy day. The main keyword shows up where you need it and the pie still tastes like home.
2) Easy Pumpkin Pie Recipe
I call this my cozy day move. Pumpkin pie recipe makes the room smell like holidays and pumpkin pie recipe makes the table feel warm. Tofu turns the filling into a satin cloud that still slices neat. I whisk. I pour. I wait while the oven does the rest.
Friends ask why tofu. I say it brings body without dairy and it lets the spice speak. Cinnamon hums. Ginger nudges. Nutmeg plays backup. The result tastes like the best pumpkin pie recipe and looks smooth on the knife.
Short keywords land here with ease. Pumpkin pie means comfort. Vegan pie fits a wide table. Tofu dessert wins the texture game. Longtail needs show up too. Healthy pumpkin pie recipe keeps balance. Simple pumpkin pie recipe saves time. Pumpkin pie recipe with real pumpkin gives fresh edge.
3) Ingredients for Pumpkin Pie Recipe
We go with pantry basics that behave and taste good. I test these many times at home for Nancy Cooks so you can relax and bake with a calm mind.
Pumpkin puree smooth pumpkin brings color and mellow sweetness that anchors the custard feel.
Silken tofu soft tofu blends into a cream that sets gentle and clean which keeps the slice tidy.
Brown sugar light molasses notes round the spice and add a soft glow to each bite.
Cornstarch a small scoop binds the mix and helps the center hold after chilling.
Cinnamon the main spice gives warmth without sharp edges which suits this style of pie.
Ginger a quiet lift that wakes up the pumpkin and keeps the flavor lively.
Nutmeg a soft whisper that deepens the finish and pairs well with cinnamon.
Clove just a pinch for depth which we use with a light hand.
Salt a small shake pulls the sweet into balance and brightens spice.
Vanilla a splash adds warmth and a round finish to the custard.
Pie crust par baked crust gives a crisp base which stays crisp after chilling.
Real pumpkin option roast a small sugar pumpkin for a fresh path that turns this into a real pumpkin pie recipe.
4) How to Make Pumpkin Pie Recipe
Step one Heat the oven. Set a rack low. Par bake the crust so the base stays firm. The kitchen warms and the house smells kind.
Step two Blend pumpkin tofu sugar cornstarch spice salt and vanilla. Aim for a smooth pour. Tap the jar to chase bubbles. This gives a glossy top.
Step three Brush the crust with a thin coat of oil. Pour the filling. Smooth the top with a spatula. The surface should look even and calm.
Step four Bake hot for a short time then lower the heat. Watch for a gentle jiggle near the center. The edge should look set.
Step five Cool on a rack. Chill until the core firms. Slice with a warm knife and wipe between cuts. Serve with a soft cloud of cream if you like.
5) Tips for Making Pumpkin Pie Recipe
Use silken tofu for the smoothest body. Firm styles resist the blender and leave grit. A classic pumpkin pie recipe wants a satiny finish and this gives it.
Do not skip the par bake. The crust needs a head start so the bottom stays crisp. A soggy base steals joy from every bite.
Season to taste before you bake. Take a small spoon and check the blend. Warm spice should shine without sharp edges which marks an easy pumpkin pie recipe that works for many palates.
6) Making Pumpkin Pie Recipe Ahead of Time
I bake this a day early when guests come by. The rest helps the custard settle and the spice mellow. The best pumpkin pie recipe often rests before the show.
If you plan a long drive pack the chilled pie in a flat box with cool packs. Keep the box level. Bring the cream in a jar and whip on site.
For a fresh pumpkin path roast and puree the day before. This trims game day steps and protects your calm. Label the container so you do not mix it with soup.
7) Storing Leftover Pumpkin Pie
Cover the pie and chill for up to three days. The texture stays kind and the spice holds true. Classic pumpkin pie recipe lovers will enjoy a slice for breakfast which I support.
Freeze single slices for a month. Wrap snug and place in a box. Thaw in the fridge so the crust stays crisp. Warm the slice a touch before serving.
For tidy cuts use a thin knife dipped in warm water. Wipe each pass. Clean edges make plates look pro which matters when you share photos with family.
8) Try these dessert recipes next
9) Pumpkin Pie Recipe
Pumpkin Pie Recipe Tofu Silky And Cozy For The Holidays
Ingredients
For The Filling
- 16 oz pumpkin puree canned or homemade
- 10.5 oz silken tofu drained
- 3/4 cup brown sugar packed
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine salt
- 1 tsp vanilla extract
For The Crust
- 1 9 inch pie crust par baked 10 minutes
- 1 tsp neutral oil to brush the crust
For Real Pumpkin Option
- 1 small sugar pumpkin about 2 to 3 lb
- 1 tbsp neutral oil
- Pinch of salt for roasting
Instructions
For The Filling
- Heat oven to 450 F. Place a rack in the lower third.
- In a blender add pumpkin puree tofu brown sugar cornstarch spices salt and vanilla. Blend until satin smooth with no visible bits.
- Brush the par baked crust with a thin coat of oil. This keeps the base crisp.
- Pour filling into the crust and smooth the top with a spatula.
- Bake 15 minutes then lower oven to 350 F and bake 35 to 45 minutes more until the center jiggles like set custard and a knife near the edge comes out clean.
- Cool on a rack until room temp then chill at least 2 hours for tidy slices.
For The Crust
- Use a store crust or your favorite dough. Fit into a 9 inch plate. Dock with a fork. Line with parchment and pie weights. Bake at 400 F for 10 minutes. Cool. Remove weights.
For Real Pumpkin Option
- Heat oven to 400 F. Halve the pumpkin and scoop the seeds. Rub cut sides with oil and a pinch of salt. Place cut side down on a sheet pan.
- Roast 45 to 60 minutes until the flesh yields to a fork. Cool. Scoop the flesh. Puree in a food processor until smooth. Use 16 oz for the recipe and save the rest for later.
10) Nutrition
Serving size one twelfth of the pie. Calories about two hundred seventy per slice. Sugar about twenty one grams. Sodium about two hundred sixty milligrams. Fat about nine grams with three grams saturated. Carbohydrates about forty two grams. Fiber about three grams. Protein about six grams. Cholesterol zero. Values vary with crust style and sugar brand.
For balance pair each slice with fresh fruit or a small cup of strong coffee. That pairing cuts sweet and lifts spice which keeps the meal light.
Questions or tweaks welcome. Leave a note on Nancy Cooks and we will adjust this together. Shared kitchens make better pie.
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