Description
Delightful Jack-O-Lantern pumpkin pies that blend creamy pumpkin filling with silken tofu in a flaky crust, perfect for Halloween celebrations.
Ingredients
Scale
- 480 g (4 cups) plain all-purpose flour
- 1 ½ teaspoons salt
- 60 g (½ cup) powdered sugar
- 280 g (2 ½ sticks) cold unsalted butter, cubed
- 1 Tablespoon cold vodka (optional)
- 1–2 Tablespoons ice water
- 1 Tablespoon non-dairy milk for brushing
- 425 g (15 oz) canned pumpkin puree
- 260 g (9 oz) firm silken tofu
- 150 g (¾ cup) sugar
- 80 ml (⅓ cup) maple syrup
- 40 g (4 Tbsp) cornstarch
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper (optional)
Instructions
- Make the Crust: In a large bowl, mix together the flour, salt, and powdered sugar until combined. Rub in the cubed cold butter until the mixture resembles coarse crumbs.
- Bring the Dough Together: Add the vodka and ice water gradually until the dough comes together. Soft but not sticky.
- Chill the Dough: Divide the dough into two discs, one slightly bigger than the other; wrap in plastic and refrigerate for 30 minutes.
- Roll Out the Crust: Roll out the larger disc into a 10-inch circle, cut out tart shells using a tart pan or muffin tins.
- Freeze: Place the tart shells in the freezer for 20 minutes.
- Blind Bake: Preheat oven to 350°F (180°C). Blind bake shells for 15 minutes, then remove weights and bake for another 10 minutes.
- Prepare the Filling: In a blender, combine pumpkin puree, silken tofu, sugar, maple syrup, cornstarch, salt, ginger, cinnamon, nutmeg, cloves, and black pepper. Blend until smooth.
- Fill the Tart Shells: Pour pumpkin filling into baked tart shells and bake for 20-30 minutes until set but slightly wobbly.
- Create Jack-O-Lantern Faces: Roll out the smaller disc, cut out shapes, freeze for 15 minutes, and carve faces.
- Bake the Faces: Bake carved shapes until golden brown.
- Top Your Pies: Once cooled, top pies with faces and refrigerate until serving.
Notes
These pies keep up to 3 days in the fridge and can be frozen before baking.
- Prep Time: 60
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg