Pumpkin or Squash Pie

This is the vegan pumpkin pie that won’t reveal its secret unless you tell. Silken tofu blends with cooked pumpkin or winter squash into a custard so smooth and creamy that no one suspects there are no eggs or dairy in the filling. Arrowroot acts as the binder, taking the place of the eggs that hold a traditional pie together, while delivering a glossier, more silken finish.

The spice approach here is unusual and worth paying attention to. Instead of the classic pumpkin pie spice blend, this version uses ground coriander as the dominant aromatic. Coriander brings a bright, citrusy floral note that lifts the pumpkin in a way cinnamon and cloves never quite manage. Almond extract joins vanilla for a rounded sweet-nutty layer, and a tablespoon and a half of molasses deepens the color and adds caramel undertones.

The long, low bake at 250°F (120°C) for over an hour after a brief 425°F (220°C) start is what gives this its near-cheesecake density without curdling.

Pro Tips

• Use silken tofu, not firm. Firm tofu has too much resistance to blend smooth, and you end up with a grainy filling.
• Drain the tofu briefly but don’t squeeze it dry. The water content helps the filling stay moist.
• Pulse the blender, don’t run continuously. Over-blending whips air into the filling, which causes cracks during baking.
• Pre-bake the pie crust until lightly golden. The wet filling needs a sturdy crust to sit on or it goes soggy.

Variations

• Swap honey for maple syrup for a vegan version (honey isn’t vegan).
• Replace coriander with traditional pumpkin pie spice if the unusual seasoning isn’t your style.
• Add a tablespoon of bourbon or rum for a holiday-spirit twist.