Move over classic pumpkin pie because this VEGAN PUMPKIN PIE recipe is now up #o…

Move over classic pumpkin pie because this VEGAN PUMPKIN PIE recipe is now up #ontheblog and dang, is it good! 🎃🥧When recipe testing this baby (way back in September) I basically ate a whole pumpkin pie to myself and loved every minute of it. 🙊
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To make this vegan, I replaced the eggs and dairy with silken tofu (yes, this pie has tofu in it). It makes the pie ridiculously creamy and adds a good amount of protein! Don’t worry, you can’t taste it or tell that it’s made with tofu. For the crust, I decided to make my own pecan oat crust, which is so flavorful and nutty! If you’re short on time, feel free to use your favorite store-bought crust, but I highly recommend making this homemade one. It’s crazy delicious and super simple to make, only requiring 6 ingredients (pecans, oats, coconut sugar, coconut oil, cinnamon and salt). 💁🏻‍♀️
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The pumpkin filling can’t get much simpler either. It’s just pumpkin, tofu, coconut sugar, arrowroot powder, vanilla and spices blended together in a blender or food processor and poured directly into the crust for baking. 🙌
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Full recipe is linked in my bio –> @eatingbirdfood