Vegan Desserts
Crustless Pumpkin Pie
Crustless Pumpkin Pie

Nothing fills a home with great smells than a pumpkin pie baking in the oven! The pumpkin pie spices are aromatic and conjure remembrances of Thanksgivings and Christmases past. This is my quick fix this year for a Crustless Pumpkin Pie, full of flavor without the fuss.

Preheat Oven: 375 degrees F

Ingredients
1 can organic pureed pumpkin
1 aseptic box Mori-Nu Extra Firm Tofu
2 teaspoons pumpkin pie spice
1 tablespoon unsulphured blackstrap molasses
1 teaspoon vanilla
3/4 cup organic sugar
1/2 teaspoon sea salt
non-stick oil spray
Soyatoo Whipped Dessert Topping, refrigerated can or boxed version
1 package (10-12 ounces) soft tofu, processed in blender until smooth
12 Biscoff Cookies or 12 vegan ginger snap cookies
             

Tools
Cuisinart Food Processor
spatula
measuring cups & spoons
6 ramekin cups or 12 smaller custard cups
baking sheet
parchment paper


Preparation
The Oven
Preheat the oven to 375 degrees Fahrenheit.

The Ramekins or Custard Cups
Use 6 ramekins or 12 custard cups that are oven-safe and spray the interiors with a non-stick oil spray.

One and one-half Biscoff Cookies in bottom of ramekin.

Break the Biscoff Cookies in half and place three in the bottoms of each container.

Set the cups on a baking sheet covered with parchment paper and set aside.

The Pumpkin Mixture
In a Cuisinart Food Processor fitted with the knife blade, whirl the Mori-Nu boxed tofu till it is creamy and smooth like mayonnaise.

Add all the other ingredients and whirl till combined.

Scrape the edges once and whirl again.

Fill the Baking Containers
Fill the individual ramekins or custard cups leaving about a 1/2 inch space from the top.

Shake each cup to get the pumpkin mixture to settle in and around the cookies.

Bake
Bake the pumpkin filled ramekins for one hour at 375 degrees F on the middle shelf of your oven.

Baked Crustless Pumpkin Pie Ramekins

Soyatoo, The Vegan Whipped Topping
For those who want the "Crustless", you will use the refrigerator can of Soyatoo Whipped Topping. This will be applied just before serving.

For those who want to pipe on or GLOB on a huge dollop, use the boxed Soyatoo.

In a Cuisinart Stand Mixer fitted with the whisk attachment, whip the Soyatoo till it is fluffy and doubled.

Refrigerate covered till serving time.

HINT: For fancy application to the Crustless Vegan Pumpkin Pie, spoon the Soyatoo into a pastry bag fitted with a large star tip and squeeze the yummy white creamy mixture onto your cooled pumpkin.

Cool Down
After the Crustless Vegan Pumpkin Pies are fully baked, let them cool to room temperature.

Once cooled, cover with plastic wrap and refrigerate.

Presentation

Whipped Soyatoo Atop the Crustless Pumpkin Pie

Crustless Vegan Pumpkin Pie is so good! It's almost like a cheesecake texture and no one knows you used tofu. The crusty Biscoff Cookies on the bottom are a sweet surprise for the last bites.

If you want a traditional pie shape, just pour the filling mixture into a pre-formed vegan pastry shell and cook using the same directions as the ramekins.



The Chez Bettay Vegan Thanksgiving Menu
Appetizers
-Mocking Egg Salad on Crackers
-Hot Spicy Holiday Cider


Main Course
-Organic Savory Herb Stuffing
-Creamy Garlic Mashed Potatoes
-Raw Cranberry Relish
-Tofu Turkey Cut-Outs
-Northwest Mushroom Gravy
-Sautéed Fresh Asparagus Spears

Dessert
-Crustless Pumpkin Pie with Whipped Soyatoo