Pumpkin Pie with Tofu Vanilla Cream

Enjoy this plant-based take on a classic seasonal dessert, using Clearspring's versatile Silken Tofu for this dish's finishing touch, the vanilla cream.

Serves: 8

Ingredients

For the Baked Crust:


• 1 cup all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ cup Clearspring Organic Sunflower Oil
• Pinch of Clearspring Unrefined Sea Salt
• ½ cup ice-cold water

For the Filling:


• 2 cups freshly baked mashed pumpkin
• 1 can Clearspring Organic Coconut Milk (chill overnight in the fridge)
• ¼ cup Clearspring Organic Rice Malt Syrup
• ¼ cup Clearspring Organic Coconut Blossom Syrup
• ½ tsp vanilla extract
• ½ tsp grated ginger juice
• Pinch of nutmeg
• ½ tsp ground cinnamon

For the Tofu Vanilla Cream:


• 1 pack Clearspring Organic Silken Tofu
• ⅓ cup Clearspring Organic Rice Malt Syrup
• ½ cup cashew nuts, soaked overnight
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp lemon zest

Method

For the Crust:


1. Preheat oven to 175/350°. Mix dry ingredients together in a bowl and add the oil. Combine with a fork until you have a crumbly pebbly texture.
2. Stir in the ice-cold water and stir until you form a ball, squeezing together with your hands if necessary. Knead the dough and allow to sit for 10 minutes.
3. Roll out with a rolling pin between parchment paper. Transfer to a push-up cake or pastry tin and bake for 20 minutes until golden brown then set aside.

For the Filling:


1. To make the pumpkin puree from scratch, place the whole pumpkin, stem intact on a wire mesh and bake at 175/350° until soft. This will take around 45 minutes. Place a liner on the base of the oven to catch any juice that spills out of the pumpkin. (Less cleaning up).
2. When pumpkin is soft remove from the oven.  Remove the skin and scoop out the seeds and place 2 cups of cooked pumpkin mash in your blender.  Using the plunger, purée until smooth.
3. Remove the coconut milk from the fridge, open and pour out the milky liquid (and save for another recipe) then scoop out the firm cream and add to the blender. Add all the other ingredients and blend until smooth.
4. Pour filling on top of the crust and place in the freezer for a minimum of 3 hours. Remove at least two hours before serving. You can store in the fridge for up to 4 or 5 days. 
5. Serve with tofu vanilla cream.

For the Tofu Vanilla Cream:


1. Drain the cashews. Blend all the other ingredients in a blender until very smooth.
2. Refrigerate at least two hours before serving.

Chef

Marlene Watson-Tara

For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.

Her new book "Go Vegan" is now available.

Website: www.macrovegan.org