How do I make the speculoos crust for this pie?

Blitz speculoos biscuits in a food processor until fine, then add vegan margarine and continue processing until the mixture clumps. Press this firmly into a buttered or lined springform pan to form the base.

What ingredients make the pumpkin filling firm and creamy?

The filling achieves its firm yet creamy texture from a blend of firm tofu, pumpkin puree, and coconut cream, with arrowroot powder added to help it set to your preferred consistency.

Can I adjust the spice level in the pumpkin pie filling?

Yes, after mixing all the filling ingredients, you can taste it to ensure the mixed spices (cinnamon, ginger, nutmeg, cloves) and additional cinnamon are to your satisfaction before baking.

What is the most important step to ensure the pie sets correctly after baking?

It is crucial to let the pie cool completely after baking before attempting to release it from the springform pan. The base and filling are fragile when hot and need time to set fully.

How should I store any leftover Pumpkin Pie With Speculoos Crust?

Once the pie has completely cooled, cover it tightly and store it in the refrigerator. It will typically remain fresh for 3-4 days when properly chilled.

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Pumpkin Pie With Speculoos Crust
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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A perfectly baked slice of vegan pumpkin pie with a golden speculoos biscuit crust, served on a white plate, ready to enjoy.

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Pumpkin Pie with Speculoos Crust [Vegan]

Dairy Free

Vegan

A pie that comes together to form a deeply satisfying creamy texture, along with the right autumny flavors and the right color.

Ingredients You Need for Pumpkin Pie With Speculoos Crust [Vegan]

For the filling:

1 1/2 cans pumpkin puree
1.75 ounces firm tofu
1-2 tbsp arrowroot powder (more makes the pie firmer–choose how gooey you like your filling)
3 tbsp maple syrup
1/3 cup coconut cream (or scoop the fat out of a chilled can of full-fat coconut milk, not shaken or stirred)
2 tsp mixed spiced (cinnamon, ginger, nutmeg and cloves)
1/2 tsp cinnamon

For the crust:

1 cup speculoos biscuits
1/3 cup vegan margarine or fat spread

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How to Prepare Pumpkin Pie With Speculoos Crust [Vegan]

Pre-heat the oven to 180ºC.
Blitz the biscuits in a food processor until they have become a fine, sandy powder. Add the vegan margarine and keep on processing until the powder starts to clump together. Transfer to a buttered/lined springform pan and press the crust mixture down with your fingers, making sure it forms a solid base. Don’t worry too much about pressing it to the sides. Leave it in the fridge to set while you get on with the filling.
In a food processor or blender, whizz together the tofu and maple syrup until you obtain a smooth paste. Transfer this to a mixing bowl and add the rest of the filling ingredients, using a spatula to fold them in. Have a taste to make sure the spices are to your satisfaction.
Bake in the oven for 45 minutes.
Do make sure to let the pie cool before you attempt to release it from the springform; while it is hot, the base will be fragile and the filling may not have set completely. Your patience will be rewarded in the end, I promise

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Elizabeth says:

October 4, 2014 at 1:45 pm

I just wanted to clarify the amount of tofu used. I assumed it\’s 1 and 3/4 blocks of tofu. Is that correct? Also..is it x firm reg tofu or silken since most recipes for pumpkin pie I see call for the silken..
1. Gina says:
  
  October 11, 2014 at 5:21 am
  
  I have a problem with the amount of tofu too? How much is a "punch" ? and we have different weights in tofu blocks..
  
  How much tofu should I use ? Thanks for answering…