Ghostly Pudding Pie

There is something about fall that puts me in the mood for pie.

This pie has a dreamy creamy and bright white filling with a graham cracker flavored crust.

I like adding star and ghost shaped cut outs to the top to give it that haunted mysterious vibe. Casper would be proud. 



1 1/2 cups white whole wheat flour

1/3 cup raw cane sugar

1/2 tsp cinnamon

1/2 tsp salt

1/4 cup aquafaba (liquid from a can of chickpeas)

2 Tbsp molasses

1 tsp vanilla

1/4 cup nondairy milk 


12 oz silken tofu 

1/4 cup raw cashews 

1/4 – 1/2 cup raw cane sugar (depending on how sweet you like pie)

2 Tbsp cornstarch

1/2 tsp salt

1/2 cup nondairy milk

4 tsp lime juice


Makes one 8-inch pie
Active Time: 20-30 minutes
Baking Time: 45 minutes
Refrigeration time: 2 hours
  1. Line one 8-inch pie pan with parchment paper.  
  2. In a large mixing bowl, combine the whole wheat flour, cane sugar for the crust, cinnamon, and salt and stir well. 
  3. Form a well in the center of the dry crust ingredients and add the aquafaba, molasses, vanilla, and nondairy milk to the center. Stir the wet ingredients into the dry ingredients untill well combined. 
  4. Use a floured surface and a rolling pin to roll out the dough into a round 1/8 inch thick pie crust. Save 1/4 cup of the crust for topping decorations if you wish to add shapes to the top. 
  5. Add the pie crust to the prepared pie pan and shape the crust with your fingers. Roll out the 1/4 cup piece of dough with a rolling pin and cut out your desired shapes with cookie cutters or a sharp knife. Set these shapes aside.
  6. Preheat the oven to 350°F. 
  7. In a food processor, combine all the filling ingredients and blend until smooth. 
  8. Add the blended filling ingredients to a small saucepan and let simmer for 2-3 minutes, stirring constantly. The filling should become slightly thick. It might look a little clumpy and that’s fine.  
  9. Pour the filling mixture into the crust and spread it out evenly with a spatula or knife. Top with your fun cut out shapes. 
  10.  Bake for 40-45 minutes. 
  11. Once the pie is baked and cooled, refrigerate for 1 to 2 hours before serving. 
  • If you don’t eat nuts, feel free to swap the cashews out for 1/4 cup chickpeas or white beans. If you do this, I would recommend bumping up the raw cane sugar in the filling to 1/2 cup. 
  • For a gluten-free version, use oat flour instead of white whole wheat. 
  • The lime juice adds a bit of brightness. If you don’t have limes, you can also use lemon juice, orange juice, or a tsp of vanilla. 

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