Dr. Michael Greger, creator NutritionFacts.org and whole food plant based diet advocate, posted a whole food plant based pumpkin pie recipe on the NutritionFacts.org YouTube channel a few years ago. The recipe is very easy to make, and it only contains pumpkin, dates, tofu, and spices.
Last week, in the mood for fall, I followed Dr. Greger’s recipe. I made his pumpkin pie and shared it with my family. Here’s the consensus…
To be honest, I wasn’t super impressed. I’m not sure exactly what I didn’t like, but I think the tofu made things too bland. It just wasn’t close enough to the real thing. That said, it is still a delicious treat!
Everyone in my family liked the pie more than I did though. None of them said, “wow,” or anything like that, but I got a lot of “mmm, that’s good.” It was my immediate family, so I know they weren’t just trying to be nice. They honestly enjoyed it.
So there you have it. It is good, but not outstanding. It makes for a good snack, but definitely won’t be replacing my Thanksgiving pumpkin pie.
- 1 can of pumpkin (it would probably be tastier with 2 cups of roasted pie pumpkin instead)
- 10 ounces of silken tofu
- 12-24 pitted dates
- As much powdered cloves, ginger, nutmeg, and cinnamon as you can stand (I used 1/2 tbsp of cinnamon, 1/2 tsp of ginger, 1/4 tsp of cloves, and 1/4 tsp of nutmeg)
- Whole wheat pie crust
- Note: Dr. Greger’s recipe doesn’t call for it, but I sprinkled chopped dates on top
- Put it all in a food processor or blender. Make sure the dates are the closest ingredient to the processor’s blade.
- Blend for about 1 minute, or until smooth.
- Bake at 350 degrees for about 30 minutes.