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Anonymous
Member since December 1969
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4.6

Tofu Pumpkin Pie

What you need: 

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

What you do: 

1. Preheat oven to 425 degrees Fahrenheit.
2. Blend the pumpkin and sugar. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves).
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 degrees Fahrenheit and bake for another 60 minutes. Chill and serve.
Don't 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 nondairy topping and it will fool any pumpkin pie lover.

Preparation Time: 
about 1 hour + chilling time, Cooking time: 1 hour 15 minutes
Cooking Time: 
1 hour 15 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

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.

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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!

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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!  ;D

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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.  ;D

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!

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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!

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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  ;) I used firm tofu and omitted the cornstarch, and used brown sugar for the sweetener.

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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

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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!

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Really good!

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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!  :)

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

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