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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?

LOVE this recipe! everyone loved it more than the frozen pumpkin pie, which just sat on the table all night!

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Came out GREAT! Everyone at my work loved it, and i just threw everything in the mixer, so it wasn't challenging to make at all.

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yeah, it's all I've got to work with...
my mom bought it for me because it was vegan, but we don't have evaporated soymilk nor ener-g egg replacer down here, so I didn't want to ruin such a big can of mix using stuff(like apple sauce) that would mess up the consistency...

thanks for your help! I'll see what I can do with it and how it comes out

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do you think I can use libby's easy pumpkin pie mix instead of the pureed pumpkin?

If You use the pumpkin pie mix, You probably wouldn't want to add any of the spices or sweetener called for in this recipe, since that's all included in the mix. Excluding the 3/4 c. of sugar would likely change the consistency of the pie, though.

It'd be best to use the straight-up pumpkin puree, but if the mix is all You've got to work with, it's worth a shot.

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do you think I can use libby's easy pumpkin pie mix instead of the pureed pumpkin?

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;)b  Dude, this recipe was awesome!  I made for my vegan family for Thanksgiving, and they loved it!!  I did cut back to half teaspoon for the allspice, and it tasted awesome! 

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I made this for Thanksgiving today, and it was great! My uncle also brought a pumpkin pie, and nobody could tell the difference between this vegan pie and the regular pumpkin pie. Thanks!

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So good!!! My whole family loved it, no one could tell there was tofu in it!
I recommend whisking the filling if you feel that the tofu is too lumpy, it worked great for me.
I used the basic pie crust, this recipe is definitely a keeper.

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Mine also cracked on the top, and perhaps burnt a bit too.  It was still delicious, and everyone loved it! I used a combination of sucanut and maple syrup.  I wouldn't recommend anyone use the Basic Pie Crust for this recipe though, I don't think they went too well together.

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This was great!  I'm amazed at how much it tasted and looked just like the regular ole Libbey's can recipe my mom makes every year.  My 11-year-old tofu hating daughter scarfed two pieces.  In the middle of her 2nd slice I dropped the tofu bomb - she gave me a horrified look, then finished it and asked for more.  Yay!

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