Homemade pumpkin and tofu pie.
This recipe uses several vegan ingredients, so that pumpkin pie can be called vegan. Unrefined coconut oil provides a loose, oily texture for cake, and silky tofu gives a creamy texture to the filling.
Nutrition value of one serving: (8 – 10 total) Calories 320, total fats 14 g., saturated fats g., proteins 5 g., carbohydrates 43 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 5 час. 45 minutes Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Sand cake
- 1.5 tbsp. premium wheat flour, plus more for rolling
- 1 tbsp. l granulated sugar
- 1 tbsp. l white vinegar
- Fine salt
- 1/2 tbsp. unrefined coconut oil
- 4 – 6 tbsp. l ice water
Pumpkin filling
- 420 gr. pumpkin puree
- 230 gr. soft tofu
- 2/3 Art. Sahara
- 2 tbsp. l corn starch
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp vanilla extract
Recipes with similar ingredients: pumpkin puree, higher flour varieties, tofu, cinnamon, nutmeg, shortbread dough, vanilla starch extract
Recipe preparation:
- Make Cake Pie: In a Food Processor mix flour, sugar, vinegar and 1/2 tsp. salt. Add coconut oil on a teaspoon and stir until the most large pieces of dough will not become the size of a pea. Add 4 tbsp. l ice water and mix until smooth. Check out consistency of the dough: squeeze a handful, the dough should keep in shape. If the mixture is too loose, add another 1 – 2 tbsp. l ice water. Transfer the dough onto a large piece of polyethylene, form a disk about 1.5 cm thick and refrigerate for at least 1 hour or nights.
- To make the dough roll out easily, remove it in advance from refrigerate and leave at room temperature (this may take 20 to 40 minutes depending on the temperature in your kitchen). On a lightly floured surface or between with two pieces of parchment paper, roll the dough into a disk with a diameter 30 cm. If the dough gets too warm, chill it so that strengthen it. Place the dough in a 23 cm round cake pan. Season the overhanging dough and smooth the edges. Cool the cake in within 30 minutes.
- Place the wire rack in the center of the oven and preheat up to 180 ° C. Cover the cake with foil or parchment and fill with dry beans or special ceramic weighting agents for baking. Bake the cake until the edges are slightly golden, from 20 to 25 minutes. Remove the load and parchment, and continue to bake until the surface of the cake becomes slightly golden, 15-20 minutes. Place on a wire rack and refrigerate completely.
- Prepare the filling for the pie: put in a food processor pumpkin puree, tofu, sugar, corn starch, cinnamon, nutmeg walnut, vanilla and 1/4 tsp salt, mix until formed uniform consistency, scraping the filling from the edges of the bowl as necessary.
- Pour the filling into the prepared cake cake and bake until hardening, from 40 to 45 minutes. Cool to room temperature. Then in the refrigerator for at least 2 hours or nights. Cut pumpkin pie and serve. Pumpkin Pie Recipe.
