Recipes and Cooking High-Protein Vegan Pumpkin Pie Get an extra boost of protein in your favorite fall dessert. Our delicious vegan pumpkin pie recipe gets nice and firm without any eggs or dairy thanks to protein-rich silken tofu. We also made this a healthier pumpkin pie by using only maple syrup as a natural sweetener. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on August 27, 2021 Print Share Share Tweet Pin Email Photo: Katlyn Moncada Active Time: 30 mins Total Time: 3 hrs 10 mins Servings: 8 Yield: 1 pie Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ½ teaspoon salt ½ cup shortening ¼ - ⅓ cup ice water 1 15 ounce can pumpkin 8 ounce extra-firm silken tofu ½ cup pure maple syrup 1 tablespoon cornstarch 1 tablespoon pumpkin pie spice 2 teaspoon vanilla extract ½ teaspoon salt 1 15 ounce can full-fat coconut milk, refrigerated overnight ¼ cup powdered sugar Directions Preheat oven to 400°F. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding ice water (1/4 to 1/3 cup total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. On a lightly floured surface, roll dough into a 12-inch circle. Transfer pastry to a 9-inch pie plate and trim. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 15 minutes. Reduce oven temperature to 350°F. Meanwhile, in a food processor or blender combine the pumpkin, tofu, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Pour the filling into the par-baked crust and smooth the top. Transfer to the oven and bake about 35 to 40 minutes, or until set. Let the pie cool on a wire rack 2 hours. Cover and chill in the refrigerator at least 4 hours before serving. Carefully open the can of coconut milk without shaking it up. Use a spoon to scoop the coconut milk solids into a bowl, reserving the liquid in the can for another use. Beat the coconut milk with an electric mixer on low until mostly smooth, then add the powdered sugar and beat on medium-high until whipped and able to hold semi-stiff peaks. Serve slices of pie with a generous scoop of coconut whipped cream. Tips The key to this dairy-free, egg-free custard is in the silken tofu it gives the pie a smooth (silky!) texture. Print Nutrition Facts (per serving) 412 Calories 25g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 412 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Sodium 322mg 14% Total Carbohydrate 43g 16% Total Sugars 18g Protein 6g Vitamin C 2.9mg 15% Calcium 61mg 5% Iron 4.1mg 23% Potassium 343mg 7% Fatty acids, total trans 2g Folate, total 56.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.