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Pumpkin Tofu Pies-2

What you need: 

1 (29 ounce) can pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 (16 ounce) package silken tofu (firm)
2 unbaked 9 inch pie shells

What you do: 

1. Preheat oven to 425 degrees F. Mix together the pumpkin, salt, vegan sugar, and pie spice. Blend or food process the tofu until smooth.
2. Stir tofu into the pumpkin mixture, and pour into the pie shells.
3. Bake for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
My family trick-or-treaters gobbled up 2 pies in nothing flat, and they are not vegetarian.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I commented on this recipe two years ago, and I want to mention that this pie is still my favorite vegan pumpkin pie.  I also want to say that I found out this year that this pie is also very forgivng after I made what I thought would be a HUGE mistake.  I had two 15 oz cans of pumpkin rather than one 30 oz pumpkin and I somehow only added one of the cans.  When I was pouring the filling the filling into the crust, it would only fill one crust and I thought, "how odd, this recipe has always made two pies before."  I didn't realize what had actually happened until it had been in the oven for 1/2 hour and I noticed the other can of pumpkin on the counter.  Believe it or not, the pie was still fantastic.  A little on the spicy side because the spice proportion was off in comparison to the amount of pumpkin, but the texture and flavor of the pie was still really good.

I do add 1/4 cup of cornstarch to the filling and I cover the pie with foil during the last part of baking so the crust doesn't burn.  Don't freak out if the pie still seems liquidy after 1.5 hours in the oven (I usually do 1 hr 15 minutes) because it WILL firm up as it cools (usually about 2 hours).


This was my first time making a pie of any kind, but I found the recipe extremely easy to follow and the pie turned out absolutely perfectly. I did have to cook it quite a bit longer than it says in the recipe, so on my second try (last night) I added 2 heaping tablespoons of cornstarch and I only had to add about 10 minutes of cooking time. I also chilled the pies for 24 hours before eating them, which I think was about perfect.

Since becoming vegan 3 years ago, pumpkin pie has been one of the things I've missed the most, and this recipe makes a pie that tastes exactly like I remember Mrs. Smith's or Publix pumpkin pies tasting -- perfect! I plan to make two more for Thanksgiving, and I think even my omni family members will appreciate it.



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