Recipes by Category All Recipes New Recipes Popular Recipes Vegan Food & Cooking Forum Recipe Photos Latest Recipe Reviews Submit Recipe What's New at a Glance
Product Categories Coupons Vendors Suggest a Listing Suggest a Category
VegLinks Directory New Links Hot Links Add a Link Modify a Link
Browse Profiles Search Profiles Forum Chat Room Blogs Gallery Calendar My Profile and Settings My Messages My Wave Hellos My Subscription
 
Advanced Search

Welcome Guest
Username:
Password:


Register for an account.
Forgot your password?

Users Online
372 Guests, 35 Users (20 Hidden)
freshveg, Sprinkles, veggiemonster, shelloid, crsymes, jfmenz, JessaCita, Spiritree, Allychristine, ponycakes!, the1stdrop, gabriel_urmen, veganhippie, laurabs, DF Shel


Tofu Quiche with Spinach and Broccoli
Photo by veggie_san

Sign up for our Free Email Newsletters

Vita-Mix 5200 & Super 5200

Vita-Mix Super 5200

Free Standard Shipping with code: 06-001345

Veggie Places
Vegetarian Restaurants and Hotel Guide



My Recipe Box My Grocery List My Meal Planner
VegWeb.com  |  Recipes  |  Events/Holidays  |  Thanksgiving  |  Tofu Pumpkin Pie « previous next »
Pages: [1] 2 3 ... 6
Current Rating: ***** Select a rating:

This recipe has 9 photos.
View All Photos
Add a Photo to Tofu Pumpkin Pie


Photo by Sasmuffin


Photo by baileycorra


Photo by baypuppy


Photo by veganval


Photo by EliseS2

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by Robin

Tofu Pumpkin Pie

Ingredients (use vegan versions):

    1 can (16 ounces) pureed pumpkin
    3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 teaspoon ground allspice, optional
    1/2 teaspoon ground nutmeg, optional
    2-3 tablespoons cornstarch to firm up the pie filling
    1 package (10-12 ounces) silken/soft tofu
    1 9-in unbaked vegan pie shell

Directions:

Preheat oven to 425 F.  Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.  Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.  Chill and serve.  Dont use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds.  They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.

Serves: 8

Preparation time: about 1 hour + chilling time

Help others find this recipe for Tofu Pumpkin Pie:
StumbleUpon | Digg | Del.icio.us | Simpy | Furl | Yahoo! MyWeb

Logged
jopas3
Member

Offline Offline

Posts: 2
« Reply #1 on: April 17, 2006, 09:13:23 PM »
hi :
can any help me???
i make this pie was so good but crack so much at the top what im making wrong?

thanks,
Jopas3
Logged
marthamydear
Member

Offline Offline

Gender: Female
Posts: 41
« Reply #2 on: April 17, 2006, 09:25:37 PM »
Jopas3,

I know my pumpkin pies (even when not vegan) would crack on top if my heat was a bit too high, or I cooked it too long...

I've always had pretty s****y ovens, so could've been either problem!  Smiley

Good luck, and I agree, the pie tastes great! 
Mmm...haven't made one in a while, should make one on my day off this week...!
Logged
jopas3
Member

Offline Offline

Posts: 2
« Reply #3 on: April 17, 2006, 09:39:13 PM »
Quote from: marthamydear on April 17, 2006, 09:25:37 PM
Jopas3,

I know my pumpkin pies (even when not vegan) would crack on top if my heat was a bit too high, or I cooked it too long...

I've always had pretty s****y ovens, so could've been either problem!  Smiley

Good luck, and I agree, the pie tastes great! 
Mmm...haven't made one in a while, should make one on my day off this week...!


thanks for answer! i enjoy this pie a  lot, i must say i prefer this to the clasical ones, right now im having a slice of it, is so bad is so crack in the top but the taste like i say is very good.  i will try to control the temps. like you suggest. thanks again for answer,
jopas3
Logged
lauranc
Member

Offline Offline

Gender: Female
Posts: 217


Hi
« Reply #4 on: September 30, 2006, 08:53:29 AM »
Really good!
Logged
Christa TS
Member

Offline Offline

Posts: 6
« Reply #5 on: October 02, 2006, 05:18:36 PM »
I used 1/2 cup of sugar and added 1 pkg. of Nori-Mu Vanilla pudding mix to the mixture.  It came out realllllllllly good.  thanks for posting this!
Logged
Yell
Member

Offline Offline

Gender: Female
Posts: 36


Experience, Experience, Experience!!!
« Reply #6 on: October 09, 2006, 11:56:02 AM »
I made this using about 2 cups of real pumpkin and sucunat instead of sugar. I also used extra-firm tofu instead of soft. It turned out WONDERFULLY! The first pie was gone in hours, so I had to make a second! The office is munching on the second one today...and no one knows there is tofu in it :-x
Logged
singingfrog
Member

Offline Offline

Gender: Female
Posts: 1
« Reply #7 on: October 09, 2006, 09:11:13 PM »
I made this for (Canadian)Thanksgiving this past weekend and it was delicious! I didn't bother telling my non-veg relatives there was tofu in it and they all commented on how good it was  Wink I used firm tofu and omitted the cornstarch, and used brown sugar for the sweetener.
Logged
ilikefood
Member

Offline Offline

Posts: 11
« Reply #8 on: October 24, 2006, 01:42:39 AM »
I just doubled this recipe and made two pies.  They are quite good.  Granted I was too impatient to let them cool before I tried some, so it was a bit runny yet, but tasted good...who cares about presentation?  The uncut and cooling one does look beautiful though.  I made it using the Basic Pie crust (http://vegweb.com/index.php?topic=11462.0)...though I added 1 tbs of sugar to each crust and a bit of cinnamon. 

My only complaints are that A) I should have mixed the tofu and the pumpkin a bit better cause you can see little bits of tofu (doesn't bother me or affect the taste...but if I was feeding it to meat eaters I'd put it in a food processor first) and B) There could be more spices in the pie..maybe because I didn't use the allspice, but I'd add a bit more clove and ginger next time.

Thanks for a great recipe!
Logged
idioglossia
Member

Offline Offline

Gender: Female
Posts: 267
« Reply #9 on: October 28, 2006, 02:05:55 PM »
I don't really like pie myself, so I wasn't incredibly impressed with this pie, but wow did everyone else ever rave about it.  My omni boyfriend, who is always very critical of what I cook (not in a bad way), was so much in love with it that he wants to make it himself and he doesn't cook or bake.  He even wants to use the exact recipe--I guess he'll be buying tofu soon for the first time in his life!
Anyway, I had upwards of 40 guests at a halloween party last night and served up about 25-30 pieces of this pie--it was all gone within the first hour.  People wouldn't believe me that it was vegan it was so delicious.  I loved telling everyone after they'd eaten it that they had just ate a couple mouthfuls of tofu.   Grin

I used a medium sized pumpkin, baked it skin facing up for about an hour.  I then pureed it in my food processor (4 cups = 2 pies), threw the rest of the ingredients in with it, pureed some more and poured it into a homemade pie shell (http://vegweb.com/index.php?topic=11462.0).  So easy!  Thanks for the great recipe!
Logged
looseleaf12
Member

Offline Offline

Gender: Female
Posts: 3


Are you ready? Let's go!!
« Reply #10 on: November 03, 2006, 01:50:31 AM »
Great recipe, prep time was fast!! Although the wait time on the baking was quite a bit, it was worth it in the end. It was a good thing I made 2 pies, the first one went in no time. Great job!  Grin
Logged
weelittlebuddy
Member

Offline Offline

Gender: Female
Posts: 287
« Reply #11 on: November 03, 2006, 09:28:49 PM »
This recipe was pretty good. I bought my vegan pie shell at Whole Foods, so if any of you aren't sure where to find it, go there. I had a little trouble with my blender though, so the tofu wasn't really mixed too well. You could still see the little tiny white pieces. Next time I might use more pumpkin or something though.

All in all, it was finished in one sitting by four people!
Logged
jenniferhughes
Member

Offline Offline

Gender: Female
Posts: 1953


Don't panic, eat organic!
« Reply #12 on: November 04, 2006, 10:19:43 AM »
Will use much less allspice and cloves next time. But still YUM!
You can get accidentally vegan pie shells in a regular grocery store. Check PETAs site for the brand names.
Logged
jenniferhughes
Member

Offline Offline

Gender: Female
Posts: 1953


Don't panic, eat organic!
« Reply #13 on: November 04, 2006, 10:47:14 AM »
annnnnnnnnnd This second photo is what happens if you try to eat it before it cools and sets... the bottom falls off and it splats. But still yummy!

* Tofu Pumpkin Pie by jenniferhughes.jpg (24.11 KB, 640x480 - viewed 3846 times.)
Logged
amyleigh33
Member

Offline Offline

Posts: 3
« Reply #14 on: November 09, 2006, 02:46:18 AM »
If you are unable to puree the tofu so that it blends seamlessly with the pumpkin and other ingredients; double check that you are using SILKEN tofu.  Silken tofu comes in different viscosities including soft, firm, and extra-firm.  Extra-firm SILKEN tofu, I find, works best for this and similar recipes.  "Regular" tofu (i.e. the kind you use in stir-fry), at any viscosity thicker than "soft" will likely not puree seamlessly and, as a few of you experienced, leave chunks.  And yes, while you might not be able to even taste the chunks, it doesn't make for a very eye pleasing pie. Also, a food processor with the S-Blade probably works a lot better than a blender.
Logged
Pages: [1] 2 3 ... 6
VegWeb.com  |  Recipes  |  Events/Holidays  |  Thanksgiving  |  Tofu Pumpkin Pie « previous next »
    Jump to:  





    New Recipes

    Cinnamon Almond Raisin Flax Granola by Sea_of_Green Today at 06:57:26 AM

    Spiced Butter Beans by melissab Today at 06:55:26 AM

    Pretty Pepper Minestrone by VeganSapien Today at 06:53:48 AM

    Japanese Style Eggplant Risotto by VeJo Today at 06:52:01 AM

    More New Recipes