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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: 


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?  :-\


this was the first time i made any sort of pie, ever, and it turned out great!
i used 1 15oz can of pureed pumpkin, trader joe's pumpkin pie spice mix, extra cinnamon, a graham cracker shell and ...non-silken extra firm tofu (because i was out of soft.) all mixed together in a blender.
what others have said is true! non-silken tofu makes the pie tofu-y so i added more sugar, which made me have to add more cinnamon, which in turn made me had to add more pumpkin pie mix.
it's been so long since i've had pumpkin pie that i wasn't sure how it was supposed to taste. but the batter tasted pretty good!
ooh, and i didn't have any corn starch so i used 2 tbspns of Ener-G Egg Replacer.
i let it settle over night...
and it was for a potluck on friday night...but...i was so scared it would be all mushy and taste as though you just poured a packet of stevia into your mouth....
and am trying it right now.

omg it's so good! need to cut down on the sugar and use silken though. it's really filling and almost like pureed MEAT b/c of the firm tofu.


omg i have to try making this!  it looks amazing!!! :o



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