Crustless Vegan Pumpkin Pie
Crustless Vegan Pumpkin Pie
Nothing fills a home with great smells than a pumpkin pie baking in the oven! The pumpkin pie spices are aromatic and conjure remembrances of Thanksgivings and Christmases past. This is my quick fix this year for a Crustless Pumpkin Pie, full of flavor without the fuss.
Preheat Oven: 350 degrees F
1 can organic pureed pumpkin
1 aseptic box Organic Mori-Nu Silken Extra Firm Tofu
2 teaspoons pumpkin pie spice
1 teaspoon unsulphured blackstrap molasses
1 teaspoon vanilla
3/4 cup organic sugar
1/2 teaspoon sea salt
non-stick oil spray
Soyatoo Whipped Dessert Topping, refrigerated can or boxed version
1 package (10-12 ounces) soft tofu, processed in blender until smooth
or 12 vegan ginger snap cookies
Cuisinart Food Processor
measuring cups & spoons
6 ramekin cups or 12 smaller custard cups
Preheat the oven to 350 degrees Fahrenheit.
The Ramekins or Custard Cups
Use 6 ramekins or 12 custard cups that are oven-safe and spray the interiors with a non-stick oil spray.
One and one-half Biscoff Cookies in bottom of ramekin.
Break the Biscoff Cookies in half and place three in the bottoms of each container.
Set the cups on a baking sheet covered with parchment paper and set aside.
The Pumpkin Mixture
In a Cuisinart Food Processor fitted with the knife blade, whirl the Mori-Nu boxed tofu till it is creamy and smooth like mayonnaise.
Add all the other ingredients and whirl till combined.
Scrape the edges once and whirl again.
Fill the Baking Containers
Fill the individual ramekins or custard cups leaving about a 1/2 inch space from the top.
Shake each cup to get the pumpkin mixture to settle in and around the cookies.
Bake the pumpkin filled ramekins for approximately 45 minutes at 350 degrees F on the middle shelf of your oven.
The pumpkin will puff up and then sink down, so it's okay to fill the ramekins almost to the top.
Baked Crustless Pumpkin Pie Ramekins
Soyatoo, The Vegan Whipped Topping
For those who want the "Crustless", you will use the refrigerator can of Soyatoo Whipped Topping. This will be applied just before serving.
For those who want to pipe on or GLOB on a huge dollop, use the boxed Soyatoo.
In a Cuisinart Stand Mixer fitted with the whisk attachment, whip the Soyatoo till it is fluffy and doubled.
Refrigerate covered till serving time.
HINT: For fancy application to the Crustless Vegan Pumpkin Pie, spoon the Soyatoo into a pastry bag fitted with a large star tip and squeeze the yummy white creamy mixture onto your cooled pumpkin.
After the Crustless Vegan Pumpkin Pies are fully baked, let them cool to room temperature.
Once cooled, cover with plastic wrap and refrigerate.
Add a DOME of Whipped Soyatoo to EACH Crustless Pumpkin Pie
Crustless Vegan Pumpkin Pie is so good! It's almost like a cheesecake texture and no one knows you used tofu. The crusty Biscoff Cookies on the bottom are a sweet surprise for the last bites.
If you want a traditional pie shape, just pour the filling mixture into a pre-formed vegan pastry shell and cook using the same directions as the ramekins.
Whipped Full Fat Coconut Milk
Rather than using SoyaToo Whipped Topping, use a full-fat organic coconut milk. Chill the can overnight in the refrigerator, scoop the thick fatty part out of the can and save the liquid at the bottom for another recipe. Add 2 or 3 tablespoons of agave nectar or sugar and whip on high speed till fluffy and smooth. Scoop into a pastry bag fitted with a large noozle of choice and pipe onto the top of your Crustless Pumpkin Pie Ramekins. Soooooo goooooooooood!
The Chez Bettay Vegan Thanksgiving Menu
-Mocking Egg Salad on Crackers
-Hot Spicy Holiday Cider
-Organic Savory Herb Stuffing
-Creamy Garlic Mashed Potatoes
-Raw Cranberry Relish
-Tofu Turkey Cut-Outs
-Northwest Mushroom Gravy
-Sautéed Fresh Asparagus Spears
-Crustless Pumpkin Pie with Whipped Soyatoo