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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?

This recipe makes me so happy :) I am an RA and I baked two pies for my residents (who are all very hesitant about the concept of tofu) and they praised them all night! YUMMMM <3

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This was a really good, basic pumpkin pie recipe. I used a nut crumb crust (1/2 cup walnuts, 1/2 cup pecans, 2 tablespoons melted Earth Balance, 1/4 cup sugar, bake 375 degrees 10 minutes before filling) and I did not have allspice or cloves to add. It was even better the day after I made it! I took it into the office to share, and nobody knew there was tofu in it. It was just really smooth and creamy. I'm thinking next time I'd love to add either crystallized ginger chunks or minced fresh ginger to give it some zing. Also, for me, the baking time was dead on--15 minutes, then 60 minutes. I always worry when making creamy pies, because they look like they're not quite done when they are. Anyway, great recipe! Much better than the non-vegan pies with that sweetened condensed crap in them. Yuck--those were always wayyyy too sweet anyway.

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This pie is outstanding!  I prepared it exactly as the recipe calls for.  I took it to my office for our Thanksgiving potluck and got many compliments.  The non-vegans were eating it and had no idea it contained tofu!  I made an extra pie for my omni husband and he said he couldn't tell the difference between this and the traditional non-vegan pumpkin pie.

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Absolutely Amazing! ;)b
I was so afraid of trying this...I really thought it would taste like tofu...but it was perfect!  Everything I remember pumpkin pie being! 
I mixed it all together with a hand mixer, used 1 tbsp of pumpkin pie spice, and didn't have any tofu lumps.  Simply wonderful!  I'm just so excited that I can have pumpkin pie again!

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This was great. I steamed my pumpkin and used 2 cups. I did not use any optional spices or cornstarch. I used Extra Firm Tofu (silk). Put it in the food processor for a bit and then threw in everything else to mix as well . Cooked it according to directions. Perfect pumpkin pie. Thanks so much for this recipe.

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This was really good and firmed up just to the right consistency  :D

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This pie turned out amazing! I made one for thanksgiving, there were two other non-vegan pumpkin pies at the dinner party... at the end of the night mine was gone! and the other ones were barely eaten :)

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Anonymous

I double the recipe with sweet potatoes and quadrupled the spice cuz I like it spicy! When I had everything in the mixer I noticed the tofu kind of looked lumpy and I wanted it smooth. So I put the filling in a blender and gave it a good whirl. I also added two tablespoons of coconut milk since I had it left over. The end result was a creamy, almost made me faint it was so good couple of pies. That were gone by evening.

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I only had a 29oz can of pumpkin, a 12 oz block of firm REGULAR tofu, and a pie plan big enough for two recipies worth of filling, soooo, I used the whole can of pumpkin, the whole block of tofu, a few tablespoons of soymilk and doubled everything else.  I left it at the higher temp a little longer (maybe as much as 30 minutes) than called for because I had other things in the oven, and then cooked the called for 60 minutes.  It turned out awe-diddily awesome.  :)

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I made this over Christmas and slacked on the review. WOW, is this good. It was my first pie ever (vegan or otherwise) and it was delicious.

The specifics:

1. I followed the instructions on the recipe to a T and used firm silken tofu.
2. I used a Mrs. Smith pie crust (on the PETA accidentally vegan list).
3. I used my little food chopper (think a mini-food processor), which was just barely big enough for this recipe.

It was awesome. I kept going back and forth on whether the spices were too heavy but ultimately decided that they were quite good, and even got better as the pie sat longer. (I might use a tiny little less clove next time, though).

I too had an issue with the top cracking. Here's a dumb question: when reducing the temperature of the oven, do you leave the pie in or do you take it out until the oven is reset? I'm just thinking that it takes awhile for ovens to reset their temperature. I'm wondering if my cracks had to do with leaving the pie in a hotter-than-should-be oven for 15-20 minutes? Might it have been better if I waited for the oven to totally reset and then started from there?

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