• For the crust: Preheat oven to 350°F. Break the crackers into large pieces and place in a food processor with the brown sugar. Process into fine crumbs. Add the melted coconut oil and pulse to combine. Sprinkle the mixture over the bottom of a 9-inch pie plate and press it into the bottom and up the sides with your fingers or the bottom of a cup. Bake for 6 to 8 minutes, or until just lightly toasted and set. Let cool 10 minutes.

  • Rinse the food processor bowl. Combine the pumpkin, tofu, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt in the food processor. Process until smooth. Pour the filling into the cooled 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 (you can add it to smoothies). 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.


The key to this dairy-free, egg-free custard is in the silken tofu it gives the pie a smooth (silky!) texture.

Nutrition Facts

319 calories; 17 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 161 mg sodium. 289 mg potassium; 38 g carbohydrates; 2 g fiber; 24 g sugar; 4 g protein; 0 g trans fatty acid; 8275 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 65 mg calcium; 3 mg iron;