Pumpkin Tofu Pies-2

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Recipe submitted by Mary

Pumpkin Tofu Pies-2

Ingredients (use vegan versions):

1 29oz canned pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 16oz silken tofu (firm)
2 unbaked 9 inch pie shells

Directions:

Mix together the pumpkin, salt, vegan sugar, and pie spice.

Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour into the pie shells.

Bake in preheated oven at 425 degrees 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.

I am going to try this without the Ener-G Egg Replacer. I think it will still work. I'll post a comment as to what I find out.

Makes: 2 pies

From the author: I used to use Ener-G Egg Replacer in this recipe. Howe'ver, I found out it bakes just fine without egg replacer. Mary

Archived comment by: mary

Mary, we baked the two pies and loved them both. No Ener-G Egg Replacer seems necessary at all. We found that it took longer for the pies to cook than listed, but that could have to do with our crazy old gas oven. We highly recommend this recipe.

Archived comment by: mark

This pie was fantastic! I'm a member of a small playgroup of children under 2. Two of the children are severely allergic to dairy products and it was my mission to find them a pumpkin pie for the holidays. This was easy, delicious and fooled those who didn't know better!

Archived comment by: kris

I made this recipe for a group of northwest floridians, some of whom didn't even know what tofu was. Of course they were all sceptical about tofu but all loved the pie. When I told them how much tofu was in it they couldnt believe it--this is a great yummy pie!

Archived comment by: flygirl

is the tofu both silken and firm at the same time? ahh! the confusion!

Archived comment by: zygoat

yay, this was so nice and simple and successful. i also had to let the pie sit for a little longer in the oven, [25 min. more]. but all was well in the end. I even jazzed it up with some maple pecans for garnish! take some pecans, lightly coat them with maple syrup and lay them out on a cookie sheet [w/ parchment] to toast in an oven [300] for a few minutes. take the pecans out and let them sit until the syrup has cooled to form a nice unstickified shell. boy, will the carnivorous family be surprised by this jem of a pie! thanks for the recipe!

Archived comment by: sesame

This recipe is delicious! I made it for my Office. I did not use egg replacer and it tastes just fine. I also added a little fat free cool whip to make the consistency a little creamier.

Archived comment by: crobins

If you want a firmer pie without having to extend baking time, try 1/4 cup of cornstarch instead of the egg replacer. I also use maple syrup instead of sugar and I think it gives the pie a wonderful, rich flavor. My father, who won't touch Tofu, still doesn't know this isn't a normal pumpkin pie

Archived comment by: saraalmes

Everyone loved this pumpkin pie. I did have to cook it almost 1/2 hour longer than the recipe stated but it was terrific! Thanks!

Archived comment by: brneyedgurl71

I had some problems with the cooking time as well, but some of this was probably related to the fact that I made this while visiting my mom in Denver and I'm not used to cooking at that altitude. It still seemed to take too long to set. But the filling tasted great, even though the crust burnt. My anti-tofu mother even thought it was good.

Archived comment by: flamekat

Great pies,have made them twice now.so i thought id better let the author know.There GREAT,Thanks GOOD LIVEING

Archived comment by: snovegman

I made this with a graham cracker crust and the edges were a bit burned, but it still tasted great. I made half the recipe so it only made one pie. My blender is currently out of service, so I had to use a mixer to combine the ingredients so there are little white tofu speckles in it but other than that I'm sure no one would know the difference! Fantastic.

Archived comment by: estherchristine

I had this for Thanksgiving dessert and it was delicious

My modifications: i cut the recipe in half. Didnt have pumpkin pie spice so I used 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground cloves. Used regular tofu instead of firm silken. Aaand what else..oh yeah, added a teaspoon of Kings Mill brand egg replacer powder. Couldnt help myself Grin

Archived comment by: katica

Can u get the vegan sugar and tofu in a grocery store?

Archived comment by: courtCJC12

This was incredible! I halved the recipe and used lite tofu, and did indeed need to cook it 1 hr 15 minutes on 375 rather than 45 minutes. I'm going to make it for Thanksgiving. It was hard to keep from laughing as my tofu-phobic dad and brother wolfed this one down, blissfully oblivious. Thanks so much for sharing this! And CourtCJC12, yes, you can find tofu at a regular grocery store, usually near the produce. The vegan sugar is an odd subject, you might want to read around about it first and decide what's right for you.

Archived comment by: nixified

this pie is pretty good.. I do add several tbsp of Canola Oil to smooth out the flavors/texture...

Archived comment by: raevenn

Made these last year but used 1/2 pumpkin pie spice and 1/2 cinnamon. I am not vegan but needed a non-dairy pie for kosher reasons. This was wonderful and I plan to make it again this year. I'll have to remember to leave the pies in longer - think that happened to me too last year.

Archived comment by: cRC

There is another recipe listed for 1 pie and its almost identical except for the type and quantity of tofu. The single pie recipe calls for 1/2 of all the ingredients but has 10-12 oz of sof tofu. Some said they used the silken but I am curious about the difference in the amount of tofu. Anyone try both? Thanks.

Archived comment by: crc

I have made many vean pumpkin pies over the years.This is the best and one of the easiest with limited ingredients.I missplaced my copy and was happy to see it still listed!

Archived comment by: veganmom33

this was my first vegan pie that i have made! it was so delicious.

Archived comment by: jenniferkristen

I've tried many complicated vegan pumpkin pie recipes, all of which sucked. BUT THIS ONE ROCKED! I used a trick I learned from my mom to keep the crusts from burning. I made a little mold of the pie plates with aluminum foil leaving just enough sticking up to be folded down to cover just the crust. When the crusts were golden brown I just reached in and folded the foil, and everything came out perfect-o! I did add 1/4 more sugar because I use raw sugar and I always seem to need more than called for. I also put in some extra cinnamon on top of the pie spice. I totally recommend trying this one!

Archived comment by: myveganlife

I just tried this recipe and its absolutely wonderful...though the crusts were a bit off. this is definitely a new favorite.

Archived comment by: lifeincircuit

I thought it was excellent with a graham cracker crust

Archived comment by: katica

This turned out great. I also used a graham crust and halved the recipe. I used a 1/4 tsp each of cinnamon, nutmeg, ginger and cloves for the pumpkin pie spice.

Archived comment by: jonil

I loved this pie, I usually don't like pumpkin pie but now that I'm vegan I wanted to give it a try and I'm glad I did. Thank you for such a great recipe.

Archived comment by: mjones7403

Excellent! This recipe turned out beautifully. I made this recipe at the same time I made another pumpkin pie recipe listed on this site, and this one is clearly the winner. I think next time, I will try adding some maple syrup just to add that extra nice flavor. I'm going to try making this for thanksgiving and passing it off as non-vegan to a bunch of carnivores. Well see what happens. :-)

Archived comment by: speltrong

This was great! I added a couple teaspoons of tapioca flour to help it set. Also, I noticed that it continues to set as it cools (after cooking is done) so the toothpick test isn't really necessary. Theres no need for the crust to burn. Just be sure it cools for three or four hours. And to answer zygoat, yes, the tofu is both firm (not soft) and silken (meaning Japanese style, not Chinese --- its not packed in water but in those sealeed paper things).

Archived comment by: lisac2

De-lightful! I followed the recipe exactly but baked the pies longer than specified to help it set. My only aggravation was putting the foil over the crusts midway through the baking. This is really a step that should be reversed, putting the foil over the crust before baking, then removing the foil near the end of baking just long enough to let the crust brown. Otherwise, these pies were awesome!

Archived comment by: jolliebell

I just made this recipe again for Thanksgiving 2005 and made a few changes, only because I wanted it lower in WW points (and calories for those counting that way). I used Lite silken tofu instead of regular silken tofu, 1+ tsp each of cinnamon and pumpkin pie spice (cuz I like cinnamon more)and I added 2 Tbl. potato starch to help with the thickness. Also I found these new Athens Mini Fillo Shells and instead of making 2 pies I made 1 deep dish then filled the shells with the remainder of the filling. The shells only take about 25 minutes to bake. I put them in after I turned down the tempurature. Everything came out yummy and only took a little longer to bake this time. Oh, I took the advice of someone else and put foil around the pie tin, then folder it up when it stared browning so it didn't get burnt. Hope everyone enjoys their Thanksgiving.

Archived comment by: cRC

Please help! I want to bake this at lunch time to take to my parents for Thanksgiving but I have a question about the pie shell. The recipe says pour it into an unbaked pie shell, but won't that make it mushy? Has anyone who's made this bre-baked their pie shell? Thanks so much!

Archived comment by: moonshinecaroline

I always bake the she'll for about 5 minutes or so before I fill it. If the crust starts to brown too early, just cover edges with tin foil. Happy Thanksgiving! **I sometimes add a little tofu cream cheese to make it firmer...so good!

Archived comment by: rnr5000

Thanks rnr5000! I just took it out of the oven and it looks great:) The filling tasted yummy too. I don't think I've ever had the traditional egg/cream pumpkin pie so I sure am excited to try this one! I added maybe a TBS of cornstarch to aid the setting and a little extra spices. And dang, it sure was easy to prepare...I'll come back and rate it after we try it tomorrow. Happy Thanksgiving everybody...

Archived comment by: moonshinecaroline

This was amazing... stunning... I LOVE IT MORE THAN ORIGINAL PUMPKIN PIE!!!!!!! THANK YOU SOOOO MUCH!!!!!!

Archived comment by: evanchiPaine

Hey guys, just wanted to mention that if the pie doesn't look quite solid enough at the end of the baking time, it will continue to solidify as it cools. Once its cooled down and spent a night in the fridge, it'll be pretty much as firm as traditional pumpkin pie.

Archived comment by: katica

Amazing! The vegans and non-vegans at our Thanksgiving dinner all agreed it was the best pumpkin pie they'd ever had. We made it with fresh pumpkin instead of canned. Unlike alot of recipes, we didn't need to make any adjustments to this one - easy!

Archived comment by: jqtoyou

I just made this for Thanksgiving and I was SO nervous, because in my trial run pie, I followed the recipe exactly, and it was very mushy (although also very tasty). So for my real pies, I switched to soft Chinese-style tofu and used 3/8 cup (6 tbsp.) of cornstarch. I also increased the pumpkin pie spice, and next time I will use even more because it still wasn't enough, but besides that, it was PERFECT. The tofu switch and the cornstarch really firmed it up nicely. I served it with Hip Whip non-dairy whipped cream - so good!

Archived comment by: uhblondie

Okay, I was pretty skeptical about this recipe. I thought it would taste like tofu. I did modify it a bit. I used 1 cup of sugar and 1/2 cup of maple syrup. Like another user suggested, I added 1/4 cup of cornstarch and didn't have to bake it any longer than the recipe suggested. The pies turned out fabulouls. I put in double the amount of pumpkin pie spice so it was really flavorful! i highly recommend this.

Archived comment by: nicklamon

Tastes and looks just like any regular pumpkin pie--just what I was looking for! Omnivores and vegans loved this equally. I did use 2 tbsp of cornstarch as suggested, and baked the pies about 20 minutes longer than stated (the toothpick never came out completely clean ). After about 2 hours to cool, they firmed up nicely. The texture and taste was perfect. Thanks for the recipe.

Archived comment by: hopfrog

Nov 29, 05...We are Russian/Greek Orthodox, and my 7-year-old daughter was upset that the pumpkin pie we had for Thanksgiving had dairy in it. She asked me to find a non-dairy/fasting pie, and so I had her make this one today. Thankyou for the recipe this is my new favorite website this Advent season. I have added 3 of our favorite fasting/vegan Christmas recipes I grew up on; Gr Grandmas Molasses Cookies, Easy PB Fudge, and Caramel Corn.

Archived comment by: annamaye

Absolutely delicious! It didn't have the consistency of non vegan pie, but the flavor more than made up for it.

Archived comment by: galactic_starfish

this recipe is incredible--best vegan pumpkin pie ever! i agree w/ adding cornstarch. i add 2 tablespoons. also, they set as they cool.

Archived comment by: moreaction

i made this using extra hard chinese tofu, and a chocolate graham cracker crust. came out great

next time ill add cardamom n ginger

Archived comment by: havenolegs

This was the first pie I ever made (including the crust) and I made it for dessert for Christmas dinner. Although everyone was terrified to try it (I'm known for not being a very good chef:))they all loved it! Thank you! I cut the recipe in half and added the corn starch. Excellent recipe.

Archived comment by: jennea