You are here

Member since December 1969

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
Recipe Category: 


I have used this recipe many times over the past couple years and apologize for not commenting sooner.  This pie is the BEST!  Vegans and non-vegans alike love this pie.

I have made it with the soft tofu and cornstarch, however, I prefer not to use cornstarch, so now I use firm silken tofu.  Absolutely a perfect pie every time.  I also add more spice than the recipe calls for, because I love cloves.  I have used every kind of sugar - they all work.

The only thing you can do wrong is undercook this pie - if in doubt, leave it in the oven a few extra minutes.  Store it in the fridge and it stays nice and firm. 


This was very good!!!  My sister said she thought it was even better than non-veg pumpkin pie!  I personally found the texture to be a little toooo stiff, but I think I put a wee bit too much cornstarch in the batter.  But, super good!  This is on the menu for Christmas at my 10 year old daughter's request, too!


Oh my gosh!  This was the first pumpkin pie I've had in years and it was SO good!  You can't taste the tofu in it. At all! Yay pumpkin pie! :D


So I ended up making it with the low fat silken tofu anyway, and it came out better than I hoped for!  All my guests liked it.  I personally thought it wasn't pumpkin-y as it should be, but I may need to add more spice next time because I cut back on the spices.  It was delicious though! 
Mine did develop a filmy layer on top, but it still tasted fine.  I'm not sure how to illiminate that, though.


This is sooo tasty! I mixed everything in a food processor, so it was super easy, too. I don't have much to add, other than make this dang pie! I used some old "pumpkin pie spice" that was the same mix of spices recommended here, and the flavor was just perfect. I think my oven runs a little high, because some of the pie got a little too done on top. But that just means it will be perfect-er next time.


Overall, I think this pie was pretty good.  However, I did not think the pie tasted pumpkin-ey enough.

I used maple syrup, firm tofu, and did not add the allspice.  I also substituted arrowroot for the cornstarch.  I did not have any tofu chunks in the pie, everything blended well.  I also had to bake it longer because the center of the pie did not get firm enough.

After one slice was eaten, I felt it needed I made a mixture of maple syrup, vanilla, and pumpkin pie spice.  I scattered pecans on the top of the pie, then poured the sweet mixture over top.  Stuck it in a 400 deg F oven for about 15-20 minutes (kept an eye on it to make sure it didn't burn).  The pie firmed up in the center and the sweet mixture caramelized on the top.  Turned out much better after the addition.


This recipe is absolutely fantastic! I am baking the pie in the oven right now and I am so excited because it looks sooooo good! I used half a package of firm tofu instead of silken and substituted 2 tb cornstarch for 4 tb flour. i also used brown sugar instead of regular sugar. the crust is homemade too. I can't believe how well it looks! can't wait to try it thanks!!!


the author says it tastes tofu-y if you use low fat tofu.  that's all i have been able to get my hands on and i'm going to make it for thanksgiving tomorrow.  has anyone else used low fat?  did it really not taste well?  thanks!


this is wonderful :) thank you.


one more thing: mine ended up with a 3 mm leathery layer on it supposed to do that? if not, what am i doing wrong?  :-\



Log in or register to post comments