Tofu Pumpkin Pie
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
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.
SO HOW'D IT GO?
:)I made this for my daughter & son in law for Thanksgiving, the texture was really good, but I think next time I make it I'll add for spices.
We made this for our Thanksgiving dinner, sight untasted. I know you should never make a new dish without testing it first, but thee ingredients all went together so well, I knew it could not go wrong. It did not. this pie was so good it fooled everyone who ate it. I no longer tell folks that the dishes I make are vegetarian and or vegan. for their taste buds go on the defense. So, unless I am dealing with allergies, I say nothing until they have eaten said dish.
With that said, I will be making this again, for Christmas and any other time I feel like it. Why do we think we can only eat pumpkin pie at certain times of the year. I say pish posh, I am going to make this when I so choose to. Pffft!
I also made this recipe where at work, (our local health food store) and no one, not one single soul could tell me that the pie was made from tofu. It is my sworn duty to dispel the notion that tofu tastes bad. It doe snot. Do not blame the tofu, blame the poor soul that made the recipe.
This came out OK...but not the spectacular pie I was expecting because of the reviews. The non-vegans thought it tasted fine...but it was not the pie of choice, and I ended up going home with quite a bit of leftovers. I think the non-tofu version I made last year came out much better. I didn't taste like the pumpkin pies I remember, and I was disappointed!
Yikes! I found that using maple syrup caramelizes the top, just to warn anybody who uses maple syrup. I was hoping it would taste okay anyway, but I found that I could taste the salt way too much, like someone else said. I'm hoping it's just because I used a can on Pumpkin Pie Mix instead of pumpkin puree (it was all I had), but I'm not sure. Mixing a tub of silken tofu in with the pumpkin puree in a food processor gets rid of all the tofu chunks, though, if that's a problem for anyone. Hopefully this recipe will go better next time! :-\
This pumpkin pie was so good! I used sugar, extra-firm tofu, no cornstarch, and didn't use allspice and nutmeg. I also used 'The World's Easiest Pie Crust' featured on this site. I think it tasted exactly like Libby's pumpkin pie. Thanks so much for posting this. I'm so glad that, as a vegan, I don't have to miss out on this Thanksgiving must-have. :)>>>
I was wondering how long it should be allowed to cool for, perhaps it should be made the day before?
And, is pumpkin pie served hot or cold?
You should probably make it the day before and stick it in the fridge overnight. Pumpkin pie is served cold.
I was wondering how long it should be allowed to cool for, perhaps it should be made the day before?
And, is pumpkin pie served hot or cold?
This turned out really well. It cut beautifully, and wasn't too sweet. The pumpkin taste shined through, even though I made it with maple syrup. You can also use 1 heaping tbsp of pumpkin pie spice, if you are in a hurry or don't want to buy the various spices. I will definitely be keeping this one on my favorites list.
Tested this out for my first veggie thanksgiving. Totally lived up to reviews. I had "lite" firm silken on hand so I used it adding a tablespoon of Earth Balance to the food processor. Sugar was about 1/2 cup light brown, 1/4 cup turbinado and a splash of maple syrup (because that's what I had). I also put in 1 T of cornstarch.
It cracked a bit but not to bad. Best pumpkin pie I've had. Husband agrees.
this was amazing. i kind of made it on the fly because we had everything except the spices. we ended up adding cinnamon, chinese five spice, all spice, nutmeg and unrefined sugar. i do have to confess i added more sugar then the recipe called for but i had a tough group to please. i also made a simple pie crust and everything turned out fantastic. i will make this again, for sure.
SO GOOD.
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