A little less than 2 weeks before Thanksgiving I asked my Facebook followers if they had any questions for me about Thanksgiving cooking and a friend asked about a pumpkin pie made with tofu. I thought “Tofu?! Never!” But I knew that she couldn’t be the only one who ever wanted to know about a tofu pumpkin pie. I told her that I had never done it, but that I would find recipes from trusted cooks for her to try. And find I did and sent them to her to try out. Then I posed to her that if she liked, she could document her own cooking adventures and be a guest blogger. She agreed with gusto and over the holiday weekend I received the following post from her. So from Jessica’s kitchen to yours, enjoy a tofu pumpkin pie and a persimmon pumpkin pie!
I asked Sarah for some recommendations for a good Tofu Pumpkin Pie recipe. Not only did she recommend a great recipe from AllRecipes.com but she also recommended to try a Persimmon-Pumpkin Pie recipe from Giada de Laurentiis. Below you will see how my cooking adventure turned out.
Guest Blogger, Jessica Clara Sousa
TOFU PUMPKIN PIE (as made by Jessica Clara Sousa)
For The Crust (Vegan):
- 2 1/2 Cups All Purpose Flour
- 1 Cup (2 sticks) Earth Balance Butter, cut into 1/4″ cubes and refrigerated about 15 minutes
- 2 Tbsp Powdered Sugar
- Ice Cold Water (have about 1/3 cup handy, but only add enough as needed)
- 1 Package (10.5 oz.) Silken Tofu, drained
- 1 Can (16 oz.) Pumpkin Puree
- 3/4 Cup White Sugar
- 1/2 Tsp Salt
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Cloves
- Place all the ingredients except the water in a glass or steel bowl. Using a fork, mix the ingredients.
- Slowly drizzle the cold water, a tablespoon at a time, over the flour mixture, mixing with the fork quickly until the dough starts to clear the sides of the bowl and comes together.
- Shape the dough into a disc and wrap in cling wrap. Place the dough in the refrigerator for at least an hour or longer. The dough can also be frozen and used for a later date.
- Once the dough is set, remove from fridge and push into pie pan so it goes all the way up the sides.
Vegan crust for pumpkin pie
Vegan crust for the pumpkin pie ready for the oven!
- Preheat the oven to 450 degrees, then start the filling.
- Place the filling ingredients into a blender and puree until smooth. You may need to use a little bit of water to help it puree.
- Once smooth, pour into the pie crust.
Tofu Pumpkin Pie ready for the oven
- Bake in the oven for 15 minutes then reduce the heat to 350 degrees and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.
Tofu Pumpkin Pie ready for serving!
Bloggers Note: This recipe is great but I felt it needed some more spices (about a teaspoon more of cloves, tablespoon of cinnamon and and added teaspoon of nutmeg) and I used agave instead of sugar. Also, to do the decorative braid, roll out the remaining dough and cut into strips. Using the three strips make a braid. Add more lengths of the braid as needed to fit around the entire rim.
PERSIMMON PUMPKIN PIE
For The Crust:
- Vegetable oil cooking spray
- 1 ⅓ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon fine salt
- ½ cup (1 stick) chilled unsalted butter, diced
- 3 tablespoons mascarpone cheese, chilled
- 2 to 3 tablespoons apricot preserves
- 1 cup canned pure pumpkin
- Two 6- to 7-ounce ripe Fuyu persimmons, trimmed, peeled and cut into 1-inch pieces (or 1 cup of persimmon pulp from two 6- to 7-ounce very ripe Hachiya persimmons)
- ½ cup sugar
- ⅓ cup mascarpone
- ⅓ cup heavy whipping cream
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 4 large eggs, at room temperature
- Powdered sugar, for dusting
Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray.
In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over.
Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves.
Bloggers Note: This crust shrinks so make sure you have the crust all the way to the top of the pan and over the lip if you can.
In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust.
The filling for the persimmon pumpkin pie.
Bloggers Note: Make sure to have a great working food processor/blender otherwise it will take forever to blend all of the ingredients. I sadly have a lame blender so I sat and waited……
Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.)
Just before serving, dust the top of the pie with powdered sugar, which I obviously forgot to do, oops! Cut into wedges and serve.
Persimmon Pumpkin Pie ready for serving! Enjoy!