Easy as Pumpkin Pie

This pie recipe features a velvety pumpkin filling, an easy homemade cookie crust, and a coconut whipped cream topping.  The base for the filling is tofu, but it still tastes just as rich and creamy as traditional pumpkin pie!

Easy as Pumpkin Pie

Servings: 8


For Crust:

-15 Diget Cookies (also called Digestives, you could use ginersnaps as well – yummy)

-4-5 Tbls milk (any kind, I used low-fat)

-1 tsp ground cinnamon

-1/2 tsp ground ginger

For Pie Filling:

-1 can (1 1/2 cups) pumpkin puree (see  ‘Canned’ Pumpkin recipe)

-1 container (280-300 g) firm Tofu

-1/2 cup brown sugar

-1/4 cup maple syrup or agave nectar + 1/4 tsp maple extract (I used agave nectar)

-1/2 tsp salt

-2 tsp ground cinnamon

-1/2 tsp ground ginger

-1/4 tsp ground cloves or nutmeg (optional, whatever you can find)

For Topping:

-1 can coconut milk, unshaken, opened and refrigerated overnight (to thicken)

-3 Tbls powdered sugar


*This recipe works best with a larger or deep pie dish, there is a lot of filling.

For Crust

1) Pulse the cookies in a blender until they are crumbs.  If you are using a different kind of cookie, just make sure you have 1 1/2 cups of cookie crumbs.

2) In a bowl combine the cookie crumbs and milk, use your hands to combine until the mixture comes together and forms a ball.

3) Push the mixture into a pie tin, make sure to mash it down tight. Set aside.

For Pie

1) Combine all the ingredients in a blender and pulse/blend until smooth, about 1 minute.

2) Pour the filling into the cookie crust.  Depending on the size of your pie pan, it may or may not all fit.

3) Bake the pie at 220 degrees Celsius for 25-30 minutes until it no longer giggles in the middle when you move it around.

4) Let the pie cool for at least 30-45 minutes before eating or you can chill the pie if you prefer it cold.

5) Make the topping by skimming off the top thick layer of the coconut milk, leaving the liquid in the can behind.  Add the powdered sugar and whisk together until smooth.  Keep in the refrigerator until you are ready to use it.


Below are the ingredients used in this recipe.  You can find the cookies and tofu at most marts, and the spices, sugars and coconut milk at Home Plus.  The agave nectar can be found at Home Plus or Costco.

Nutrition Information

With Coconut Whipped Cream

For 1 Serving (1/8 of the pie and 1 Tbls of the whipped cream): 272 Calories, 9.9 g Fat, 5.5 g Saturated Fat, 0.3 mg Cholesterol, 267.8 mg Sodium, 43.5 g Carbohydrates, 4.2 g Fiber, 24.9 g Sugars, 5.2 g Protein.

Without Coconut Whipped Cream

For 1 Serving (1/8 of the pie): 235 Calories, 6.8 g Fat, 2.9 g Saturated Fat, 0.3 mg Cholesterol, 265.9 mg Sodium, 40.6 g Carbohydrates, 4.2 g Fiber, 22.5 g Sugars, 4.9 g Protein.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s