No plain old pumpkin pie here! The base is a simple whole-grain crust. The middle is a slightly sweet butternut tofu purée with a hint of miso and lots of spice.
- Yield: 8 Servings
- 2 cups (240 g) whole-wheat pastry flour (or use gluten-free baking blend)
- ½ teaspoon miso
- ½ cup (120 ml) cold water
- ½ cup (112 g) vegan butter (stick is preferable)
- 1 can (15 ounces, or 425 g) butternut squash purée
- 1 box (12.3 ounces, or 349 g) silken tofu
- ¾ cup (168 g) brown or coconut sugar
- 2 teaspoons (5 g) mild yellow miso
- 1 teaspoon molasses
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
How to Make It
- Mix the crust ingredients in your food processor, and pulse until it begins to form a ball. Line your slow cooker with parchment to make the pie easier to remove once it’s done.
- Press the crust in and make it as even as you can and create a ¼-inch lip/crust edge all around.
- Rinse the food processor. Add the filling ingredients, and process until silky smooth. Pour into the crust. Place a clean dish towel between the lid and the crock.
- Cook on high for 1½ to 2½ hours until the middle firms up. It will still jiggle slightly, but if you notice a lot of steam coming off the middle you can cook with the lid off to help it firm up the last 30 minutes of cooking.