Chai Bourbon Vegan Pumpkin Pie

You have no idea how excited I am to share this recipe with you. Not only was it created by myself but my 4 year old, Hudson is also learning to cook and offered fantastic suggestions as well as was my great little helper!


So I can’t really take ALL the credit (although, bourbon was my idea…who doesn’t love bourbon in baked goods?). I’m so proud of him for starting to make choices that are healthy for his body (“mom we can’t put white sugar in!!! It’s so bad for us! Lets use dates and maple syrup!) This lovely spiced pumpkin pie will be the dessert for our vegan feast for christmas. Realizing it’s a bit late to post, you need to try this one out! Super easy and so rich and delicious most people will never guess the secret ingredient to make it that way.


I know seeing tofu in a pie might frighten a few but tofu takes the flavour of what its put with and makes it both richer and creamier. Don’t fear the tofu.

Prep time: 10 minutes Bake Time: 35 minutes

Chai Burbon Vegan Pumpkin Pie


2 Pie Crusts (you can find various recipes online. I did not make up my own crust so I wont put it here)

1 750ml can of pumpkin puree or 3 1/4 cup fresh puree

1 Block of Extra Firm Tofu

1 cup of boiling water with 2 chai tea bags soaking for about 10 minutes

2 inches of fresh ginger

2 tsp vanilla extract

2 tbsp bourbon (or more if you like)

5 pitted dates (soak for 5 minutes if they are hard)

1/2 cup maple syrup

3 tbsp cinnamon

2 tbsp nutmeg

1 tbsp cloves

1 tbsp cornstarch or arrow root

Preheat oven to 400 degrees. Cover your pie crust edges with tin foil so they don’t burn. Then rinse and pat dry tofu. Add to blender with pumpkin and maple syrup. Blend till smooth and there is no white chunks left. Add into tea while hot the cornstarch and stir till smooth. Cool the tea with ice or cold water (so your blender doesn’t explode!) Add it and the rest of the ingredients. Blend till smooth again. Should be fairly thick. Pour into pie crusts and bake for 30 minutes till top starts to brown. Remove tin foil and bake another 5 minutes for the crusts. Let cool before serving.


I hope you enjoy celebrating the holidays with people you love…or at least tolerate.




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