Whole Food, Plant-Based Recipe Pumpkin Custard Pie

Recipe courtesy of Karina Pearse, Network Empowerment Manager

A simple go-to recipe for fall with seasonal spices and comforting creaminess.

Ingredients

  • 1⁄2 cup Deglet Noor dates

  • 1 15 oz can pumpkin puree, unsweetened
  • 8-oz tofu block (firm or extra-firm)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1⁄4 tsp nutmeg
  • 1⁄4 rolled oats or oat flour
  • 1⁄4 cup plant-based milk

Instructions

1. Preheat oven to 350°F.
2. Soak dates in warm water for 20 minutes and drain, or place dates in a microwave-safe container and microwave for 30 seconds.
3. Add all ingredients to a blender.
4. Blend until creamy, scraping down sides 1 or 2 times.
5. Pour into a pie pan. Bake at 350°F for 40-45 minutes, or until the pumpkin custard is firm on the surface.
6. Cool the pie and chill it in the refrigerator for 60 minutes for best flavor.