Tofu Pumpkin Pie
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
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.
SO HOW'D IT GO?
Next time I'm going to leave out the optional spices because it's just a little too spicy... Oh and I just cook it on the second temperature for about 45-60 minutes.
Soyatoo! (as seen in Elise's perfectly pretty photo) is the only brand I'm aware of who make soy cream, and yes it's in a can! :D You should be able to find it at all good health stores but failing that, I think your best bet is online. happy days
thanks so much, i'll keep my eyes open for it!
our health food stores have been horrible about carrying anything vegan anymore, i am going to have to go to a bigger town in texas to find anything vegan!
this pie was delicious! It took me a while to get the tofu all pureed and mixed into the pie filling. It cracked, so it wasn't too pretty, but it did taste wonderful...now if I can only find some vegan whipped cream! I found a recipe on here, but it did not tast too good...
I saw someone found a CAN of it, any suggestions?
Soyatoo! (as seen in Elise's perfectly pretty photo) is the only brand I'm aware of who make soy cream, and yes it's in a can! :D You should be able to find it at all good health stores but failing that, I think your best bet is online. happy days
This turned out great!
this pie was delicious! It took me a while to get the tofu all pureed and mixed into the pie filling. It cracked, so it wasn't too pretty, but it did taste wonderful...now if I can only find some vegan whipped cream! I found a recipe on here, but it did not tast too good...
I saw someone found a CAN of it, any suggestions?
Jopas3,
I know my pumpkin pies (even when not vegan) would crack on top if my heat was a bit too high, or I cooked it too long...
I've always had pretty s****y ovens, so could've been either problem! :)
Good luck, and I agree, the pie tastes great!
Mmm...haven't made one in a while, should make one on my day off this week...!
thanks for answer! i enjoy this pie a lot, i must say i prefer this to the clasical ones, right now im having a slice of it, is so bad is so crack in the top but the taste like i say is very good. i will try to control the temps. like you suggest. thanks again for answer,
jopas3
Mine cracked too, but it still tasted wonderful!
I used 1/2 cup of sugar and added 1 pkg. of Nori-Mu Vanilla pudding mix to the mixture. It came out realllllllllly good. thanks for posting this!
where do you find nori-mu vanilla pudding mix? Every pudding mix i have ever seen has gelatin in it??!?
Made this for Thanksgiving. It was GREAT! I made it with 1/2 cup sugar and a package of the vegan vanilla pudding. So good! Everyone loved it. No one tasted a difference between the vegan and "regular" pumpkin pie. I did have problems with cracks on the top though. But I really didnt mind.
This pie is awesome!!! So far I've made it three times. I did not use a pie crust, but baked in individual ramekins and served with non dairy whipped topping. So, no flour, no eggs, no milk, no shortening or butter...wow! I'll never go back to the original recipe from the can, thank you very much. :) :) :)
Even though I had little chunks of Tofu showing up in the mix, it still didn't taste bad at all! Also, I only had low fat silken tofu on hand but I never got any sort of tofu taste in it. Even my non-veg*n grandmother enjoyed it so much.
Thanks for the recipe!
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