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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?

I just made this recipe and it turned out fabulous!  I used Firm Silken tofu, baked it about 15 mins. less than the recipe called for, and used 2 tsp. of pumpkin pie spice and 1/4 tsp of cinnamon instead of all the other spices, and used between 1 1/2 and 2 Tbs. of the cornstarch because I wanted to make sure I didnt taste it in the pie.  It turned out beautifully! This was my first ever. I was so paranoid!  lol. I did make sure to cover the edges of the pie crust with foil about halfway thru baking as well.  ;)b

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I made this and just used a tablespoon of pumpkin pie spice instead of each separately. Its delish.

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I used silken firm tofu and blended it in the blender.  Used a little less sugar but added a little sweetened soymilk.  The pie turned out great, if a bit bland  -- although I think I'll put more sugar and another can of real pumpkin in next time. The only problem I found was that the top of my little pie had a Jell-O pudding style skin on top.  Is this from the soymilk I added? I just don't remember non-veg pumpkin pie having a skin. Overall, a fantastic recipe!

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I made this as a custard (without the crust) and it was good.  I used maple syrup instead of brown sugar, and i enjoyed the slightly maple flavor the custard had.  It was a slightly different texture as a traditional pumpkin pie, but very good.  I used pumpkin pie spice instead of the  individual spices.

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;)b this pie went over great at a party i attended this past weekend (with me and my sister being the only vegans) I used a food processor and had no problems with the tofu showing up in the pie.  I used a little extra spice and it was great.  the only comment i got came from individuals who knew it was vegan and were expecting something different and they said that it wasn't as heavy as regular pumpkin pie (but i did use 10 oz. of tofu and 2 tbsp of corn starch--so maybe next time i'll do 12 oz and 3 tbsp.)

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Great recipe! My only problem is that I didn't have any silken tofu. All I had was the light extra firm tofu. I know the recipe specifically says not to use either extra firm or light but thanks to my magic bullet it pureed wonderfully and didn't leave any chunks lol. It tasted great and even my picky hubby loved it, nor did he know there was tofu in it :) Thank you for this recipe!

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I made mine with firm tofu (it only comes in 16 ounces packages so I used all but a little), used 3 1/4 tsp of pumpkin pie spice instead of all of the other spices, and blended it all in a food processor.

It came out thick (before cooked) but yummy. You could taste a little tofu so next time I'll add more pumpkin or less tofu. Over all def a keeper. Thanks! :)

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delicious ;)b

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Delicious - i love it - it's a keeper - it was the first pumpkin pie i ever made - i'm in love :)>>>

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I have used this recipe many times over the past couple years and apologize for not commenting sooner.  This pie is the BEST!  Vegans and non-vegans alike love this pie.

I have made it with the soft tofu and cornstarch, however, I prefer not to use cornstarch, so now I use firm silken tofu.  Absolutely a perfect pie every time.  I also add more spice than the recipe calls for, because I love cloves.  I have used every kind of sugar - they all work.

The only thing you can do wrong is undercook this pie - if in doubt, leave it in the oven a few extra minutes.  Store it in the fridge and it stays nice and firm. 

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