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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?

awesome awesome awesome!!  I loved this.  I used "firm" silken tofu because it's what I had, and I still added 2 TBS cornstarch; it was fine.   I also left out the nutmeg and allspice (previous commenters said that the spices were overwhelming), and I cut the clove amount  in half.  I used a vegan crust that I bought at our local co op.  This was so good!

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This pie is FABULOUS!  I have never made a pie in my life, so I was very nervous.  But, wow.  This was so incredibly easy.  I followed the recipe exactly using my new NINJA.  Thanks for the great recipe.  I will be using this again and again.

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This was my first attempt at a VegWeb recipe!  It is my first Thanksgiving as a vegan, and I was excited to try this pie. I was a little skeptical of it, and not sure what to expect even though the majority of the reviews are positive.  I'm glad to report it is super yummy!  Like others who have posted, it fooled even the non-vegans/vegetarians.  I actually made this pie and a non-vegan pumpkin pie, and brought both to my in-laws because I knew my 9yo non-veg stepson loved the other pie. But because I cut into the vegan pie first, others followed and were then surprised to learn it was the vegan version! 

I did not add cloves, as I really dislike them.  I used firm silken tofu, and the 3 tbsp. of cornstarch, which I think I could reduce a little bit next time.  I was worried about a runny pie, but it definitely wasn't runny, in fact, just a touch too firm.  But I would prefer that, so it was a-ok with me.  I also think I'd add some more sugar next time; also to the pie crust, which I did put some cinnamon in.  I used the Basic Pie Crust recipe, which also turned out very nicely. (So really I have now tried two VegWeb recipes!)

Two thumbs up!  Now I can't wait to try other VegWeb food  :>

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I gotta say, I was a little nervous after I dumped the tofu into the puree! But after using an electric handmixer it was easily disguised, and no one even knew there was tofu in it! This recipe turned out great! I used half sugar and half maple syrup to cut down on the sugar, but otherwise followed it exactly. Thanks so much for sharing!

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This pie is serious business.

Seriously, seriously tasty business.

I cut down on the sugar as usual, and used the pie-crust recipe from the non-tofu pumpkin pie recipe here (my other favorite). Man I love fall food! I could and probably will be living entirely on pumpkins and squash very soon.

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Can anyone recommend a VEGAN pie crust (already made)?  I cant seem to find any...and making one from scratch is a pain in the butt.

According to PETA, Mrs. Smith's deep dish pie crust is vegan.

http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx

Awesome! Thanks...that opens  a lot windows to more recipes.

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Can anyone recommend a VEGAN pie crust (already made)?  I cant seem to find any...and making one from scratch is a pain in the butt.

According to PETA, Mrs. Smith's deep dish pie crust is vegan.

http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx

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Can anyone recommend a VEGAN pie crust (already made)?  I cant seem to find any...and making one from scratch is a pain in the butt.

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I don't know what it is about pumpkin pie but I'm never satisfied with the vegan versions even when other people are. I like a VERY pumpkiny flavor. I've made this pie before and it was really good, just not what I was looking for. So this time I put in 2 16oz cans of pumpkin and adjusted everything except the tofu accordingly. It made enough for 2 pies plus some extra. And it was perfect! The texture was great and it was wonderfully pumpkiny.

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I have made this pie a few times and every time it comes out great!

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