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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
Recipe Category: 


I made this over Christmas and slacked on the review. WOW, is this good. It was my first pie ever (vegan or otherwise) and it was delicious.

The specifics:

1. I followed the instructions on the recipe to a T and used firm silken tofu.
2. I used a Mrs. Smith pie crust (on the PETA accidentally vegan list).
3. I used my little food chopper (think a mini-food processor), which was just barely big enough for this recipe.

It was awesome. I kept going back and forth on whether the spices were too heavy but ultimately decided that they were quite good, and even got better as the pie sat longer. (I might use a tiny little less clove next time, though).

I too had an issue with the top cracking. Here's a dumb question: when reducing the temperature of the oven, do you leave the pie in or do you take it out until the oven is reset? I'm just thinking that it takes awhile for ovens to reset their temperature. I'm wondering if my cracks had to do with leaving the pie in a hotter-than-should-be oven for 15-20 minutes? Might it have been better if I waited for the oven to totally reset and then started from there?


OMG. this was the beez kneez!  i put a layer of pecans on the bottom (very simple but very nice)... and used the olive oil pie crust (DON'T USE AS MUCH SALT AS IT SAYS... but it's great recipe too... it wasn't the pie's fault)...  anyways, I had enough filling left over I made more pie crust and made these cute little mini pies with a muffin tin!  So cute! I'd have posted a picture of it... but I ate them all up before I could.  This pie is something to have when you are feeding a lot of people...  Sweets don't last long when their in my grasp.. I rarely keep them around.. mmm mmm mmmmm.


This is really, really, really delicious!  I have brought it to play groups and parties and seen people GOBBLE up tofu without even realizing it!  After letting people in on the "secret" they still wanted the recipe!  AMAZING!  and the best part is, since I am a total pig, there is always left over batter that I can eat by the spoonful!  Thanks for this one!


Every year all the people on my block have Vegan Thanksgiving, I made this pie and everyone loved it even three people said it was the best pie (vegan or not) they have ever had


I used this recipe for Thanksgiving. I used "firm" silken tofu and 1 tablespoon Pumpkin Pie Spice to substitute adding each individually. It turned out fantastic!


This was a great pie overall, but I found the ginger to be a little overpowering.  Next time I'll cut back on it.  I also got some cracks in the top, and I'm guessing it was because the oven was too hot.  Nevertheless, I made this pie for a potluck and it got good reviews and was devoured very quickly.


This is great!  The first time I made it, I used all of the ingredients exactly as suggested.  Personally I thought it needed more sugar and way less spice.  The second time I made it, I used 3/4 c syrup, omitted the cloves and used only 1/2 tsp. allspice and it came out perfect!

It seems this recipe yields more product than can fit in one pie- if possible, try to buy an extra small pie shell so you don't have to waste the extra mixture (I usually end up with about 1/4 pie extra).  Also, after a few days the syrup will separate out of the bottom of the pie, so eat it up fast!


Mine turned out delicious.  I used silken tofu, the max amount of cornstarch listed and I didn't have any ground ginger.  It was a very light and delicious flavor.  Mine set in the fridge for over a day.  It cracked on top, but I topped with homeade whipped cream and it was delicious.


;)b This is soooooooo good!!! I made it for Thanksgiving, and I ate almost half the pie!! This recipe is absolutely a keeper!!!  ;)b 

((also, I wasn't sure what to blend the tofu and pumpkin in, so I used a regular kitchenaid mixer, but it didn't work very well, so I put it in the blender, which worked VERY well!))


This recipe is so so good!  I'm so glad I tried it!  I had two Thanksgiving gatherings to go to yesterday and made one for both.  People at both gatherings loved it!  They had no clue it was vegan.  :) I'll be making this one again. 



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