Easy Pumpkin Pie
This recipe is super easy (no pastry!) and very tasty BUT you must make it the day before you want to serve it so plan accordingly! Serve it with whipped coconut cream* or whipped dairy cream, if not vegan.
- 150 grams Anna's Ginger Thins (or 2c of chocolate wafer, gingersnap or graham cracker crumbs)
- 2 1/2 tablespoons sugar
- 2/3 teaspoons pure vanilla extract
- 1/3 cup melted coconut oil (or neutral oil, or butter, if not vegan)
- 398 milliliters can of pumpkin puree (13 1/2 fl oz can or 2c fresh steamed pumpkin)
- 300 grams soft tofu (drained)
- 3/4 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Preheat the oven to 175C (350F).
Give the Ginger Thins a whiz in a blender or food processor until they are fine crumbs. Add the other crust ingredients and mix well. Pat into a 8 or 9" pie tin, making sure to pat up the sides of the tin. Try to make it evenly thick in all parts.
Bake for 10 minutes, then let it cool.
Turn the oven up to 230C (450F).
Blend all of the filling ingredients in a blender or food processor and pour into the pre-baked gingersnap crust. You may have enough extra filling to pour into a lightly greased ramekin.
Put foil protectors on the edges of the crust so they don’t burn and bake at 230C (450F) for 15 minutes, then turn the oven down to 175C (350F) for 40 minutes.
Remove from oven and chill overnight.
*To make whipped coconut cream: refrigerate a can of full fat coconut milk overnight. Remove from the fridge and scoop off only the solid part of the coconut milk, leaving the liquid in the can. Using beaters or Kitchen Aid whisk, beat the solid coconut milk until it has a whipped cream type texture. You can add a bit of vanilla, or Frangelico or sugar or leave it plain. It doesn't keep well, so make it right before you plan to serve.
