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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: 


Ohhhhhh that recipe was super good
I didnt change a thing but i always measure aproximatly and it turned out great!


I made this pie for my family and I and we very pleased of the turn out!  Loved it!  Thanks for sharing. ;D


Hands down best pumpkin pie ever...I was worried that I would never have good pumpkin pie again...but this is awesome!..I love this website...thank you!


This was a weird pie for wasn't bad, but it wasn't particularly tasty...just ok.  I think it was bland, needed more spice and salt, less tofu, more pumpkin, skip the cornstarch.  I did add molasses and maple syrup and skipped the regular sugar altogether...maybe part of the problem.  My health-conscious friends liked it and ate giant slices since it was dairy-egg-and-refined-sugar-free.  I ate a few slices because I couldn't decide if it was good or not.  (really...that's why!)  I give this one a 80% because it was pretty good for being so healthy.


This is the best pumpkin pie I've ever tasted! My non-vegan friends even like it. They ask me to bring it to every potluck.


My sister and I made this for our Canadian Thanksgiving this past weekend.  She's vegan and I'm vegetarian.  It was so good!  We used maple syrup and didn't have any allspice so we left that out, and it turned out great.  Tastes just like traditional pumpking pie.  She made a vegan pie crust from one of her vegan cookbooks.  We served it with non-dairy soy ice cream - pralines & cream flavour....mmm mmm good!  Great recipe! :)


ahh so delightful!  i followed the recipe verbatim, but next time i'll have to change the amount of spices because the taste of the cloves is a bit overwhelming, though this version is totally edible. i'm eating a piece right now! i haven't had pumpkin pie in so loonnngg! i'll definitely be making this recipe again, even my non-vegan parents enjoyed it!  ;D


this pie was really good.  I didnt have pumpkin and I couldnt find canned pumpkin so I baked and mashed 3 large sweet potatoes. and didnt add cornstarch.. it made 2 deep dish pies, I also used firm silken tofu. organic vegan brown sugar, maple syrup and some raw cane sugar. and a hodge podge of spices. my husband LOVED it, I was planning on giving the other pie to my sister, but my husband ate the whole thing. he is an uber carnivore. He also took it to work with the vegan bread I made so he could brag to his co-workers that I work full time as a nurse and bake pies and homemade bread.  ::)  So now I have to make a few more. Thanks


this actually a question for danggirl, what did you put on top of your pie? I can't really tell in the picture.

Hi enthusiaticloud,

It's chopped walnuts with a cinnamon/sugar coating. Awesome!

I must be honest, I make this all the time, but I am lazy and found an organic pumpkin pie filling in a can at my HFS and I use that instead of messing with the spices myself....shame on me, but it turns out delish and super easy too. I use firm silken tofu and it gives a great texture if blended all together in a food processor.


SO good that I'm making another one, but not for Puppy, for meeee!  Oh yeah, replaced the salt with braggs like I'm trying with every recipe.  :-*



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