I’m happy to report that my last trial pumpkin pie last night came out PERFECT! This was my third attempt and it yielded a pie with the absolute perfect texture. Not too soft, not too firm, lots of pumpkin goodness and just the right amount of spice. I was waiting until today to see what resulted after the full chilling in the fridge, but Thomas knew right away when he dug in that this was the one. I’m about to go make 5 of these for tomorrow! I’m going to make one in a glass pie plate without crust for those that wanna keep it low in fat and calories. (Or ahem, those of us who have been testing pies all month! ; ) I’ll update with how that works out too. I may be putting up some more recipes today for those of you looking for a last minute side. If not, have a Happy Thanksgiving everyone! <3 This recipe doubles beautifully. (Want to make two pies? Jump down to the double batch instructions!)

Ty’s Perfect Pumpkin Pie  (Vegan)
8 servings

1.5 cans pumpkin puree
1/2 package (~6oz) of silken tofu (I used mori-nu organic firm)
1/2 c. sugar* (I used evaporated cane)
1/4 c. brown sugar*
1/2 tsp. salt
1 heaping tsp. ground cinnamon
1 tsp. ground ginger
1/3 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. cornstarch
1/2 tbsp. agar powder (available by mail through amazon.com)

1 unbaked 9-inch pie crust (this time I used Arrowhead Mills graham crust)

vegan whipped topping, optional (I used the Soyatoo! Soy Whip… Mmm!)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I’ve used them both, they work equally well, but my Vitamix can handle the double batch better.)

3. Pour into pie shell and bake for 15 minutes. Drop temp to 350° F and bake for 50 minutes. Remove from oven to cool for 30 minutes. (If you like it warm you can probably eat it now, it will just be more custardy.)

4. Refrigerate until chilled, about 3  hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

* You can use all regular or brown sugar too, or even substitute 1 c. of maple syrup instead of the sugar.

Nutrition facts per serving for filling only: 101 calories, 0.8g fat, cholesterol 0mg, sodium 164mg, carbohydrates 22.5, fiber 2.6g, sugars 16.1g, protein 2.4g.  Vitamin A  243%, Vitamin C  6%, Iron 8%, Calcium 4%

Here’s what it looks like baked without crust in a glass pie plate. I greased the pie plate with a little oil on a paper towel before pouring in the filling, and was still able to slice and serve it without a problem after it was chilled!

Final nutrition facts will vary depending on what type of pie crust you use!

(The Arrowhead Mills Graham Cracker Crust adds per serving: 110 calories, 5g fat, 0mg cholesterol, 65mg sodium, 14g carbs, <1g fiber, 7g sugar, and 1g protein.)

Ty’s Perfect Pumpkin Pie (Vegan)
2 Pies – 16 servings

3 cans pumpkin puree
1 package (~12oz) of silken tofu (I used mori-nu organic firm)
1 c. sugar* (I used evaporated cane)
1/2 c. brown sugar*
1 tsp. salt
2 heaping tsp. ground cinnamon
2 tsp. ground ginger
2/3 tsp. ground nutmeg
1/2 tsp. ground cloves
4 tbsp. cornstarch
1 tbsp. agar powder (available by mail through amazon.com)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I’ve used them both, they work equally well, but my Vitamix can handle the double batch better.)

3. Pour into pie shells and place on center rack, but with one pie in the back corner and one diagonally from it in the opposite front corner. Bake for 15 minutes. Drop temp to 350° F and bake for 25 minutes. Swap the placement of the pies and bake for another 25 minutes. Remove from oven to cool for 30 minutes. (If you like it warm you can probably eat it now, it will just be more custardy.)

4.Refrigerate until chilled, about 3 hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!