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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?

Made this for Thanksgiving. It was GREAT! I made it with 1/2 cup sugar and a package of the vegan vanilla pudding. So good! Everyone loved it. No one tasted a difference between the vegan and "regular" pumpkin pie.  I did have problems with cracks on the top though. But I really didnt mind.

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This pie is awesome!!! So far I've made it three times. I did not use a pie crust, but baked in individual ramekins and served with non dairy whipped topping. So, no flour, no eggs, no milk, no shortening or butter...wow! I'll never go back to the original recipe from the can, thank you very much. :) :) :)

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Even though I had little chunks of Tofu showing up in the mix, it still didn't taste bad at all!  Also, I only had low fat silken tofu on hand but I never got any sort of tofu taste in it.  Even my non-veg*n grandmother enjoyed it so much.

Thanks for the recipe!

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This pie is basically amazing. I've been searching for the perfect vegan pumpkin pie for years. Even my dad who thinks everything I make tastes "vegan" gobbled it on down.

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Delicious!  I used Silken Firm Tofu AND about 2 tbsp cornstarch.  Great firm consistancy.  I also used half sugar and half maple syrup. 

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Exactly what I hoped for. It tasted great and there was no hint of tofu. I used extra-firm silken tofu and pureed everything in a food processor and put it in keebler's short cake pie crust (it's accidentally vegan).

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Awesome!!  I roasted my own pumpkin and made the puree out of that.  I used silken tofu which I feel gave the pumpkin filling a nice creamy texture.  This was my first pumpkin pie and it turned out great!

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I've made this recipe 5+ times now. I had a bit of trouble in the beginning with the top cracking, but I found out that was because I was cooking it with the 'convection' feature, which reduces the time needed. For everyone who complains of cracked tops, all I can say is WATCH THE PIE! Don't let it just sit in the oven for the time given, check on it. If it starts to crack, take it out, it's probably done.

Everyone in my house loves this pie, including the non-vegan. Top it off with a bit of soy whipped cream and you can't tell the difference between my pie and normal pumpkin pie, except mine's better. :)

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This pie is so good.  I used soft silken tofu and it came out amazing.  I made one for thanksgiving and I'm already making another one.

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I made this for my family on Thanksgiving and everyone was surprised that it was so good! Thanks for the awesome recipe! ;D

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