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Pumpkin Pie

3/4 lb. tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust

• Preheat oven to 350°F.
• Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour.
• Chill and serve.

Makes 1 pie

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      • Dave C says:

        This didn’t come out very well for me. It was still not really cooked through after an hour and I left it in for a lot longer. Even then, it never fully gelled.

      • Poppy 1 says:

        I really want to try this recipe, but, what kind of tofu should I use, soft, firm or extra-firm?

      • stripe1979 says:

        jbcarney71, thank you so much for the recipe you posted. I didn’t use the dates, ginger or coriander..(didn’t have on hand). I added pumpkin pie spice and it turned out great! I also adapted the recipe to make a chocolate pudding pie. In a blender, the coconut milk, 1/4 cup corn starch, 1/4 cup tapioca flour, 1/4 brown rice syrup, 1/4 cup maple syrup, the vanilla, and idk how much cocoa I used because I was lazy and was dumping it from the container and a whole bunch came out…maybe a half cup…lol. Poured into a pie shell I had baked for 10 minutes and baked the pie for about 1hr 15 minutes at 350 degrees. It ended up having a very thin slightly crisp chocolate top and the filling was thick and delicious. When I was eating meat and dairy, I loved my mom’s pudding pies and was worried I would never taste anything like them again. But this pie is even better than hers!

      • JennyMare says:

        Pumpkin Pie is my MOST FAVORITE holloween dessert :)

      • Sunny T says:

        I have not tried tofu but I would bake this crustless. They you don’t have to worry about the ingredient for the crust & you don’t have to worry about the crust burning :)

      • jackie10210 says:

        I use agar-agar to thicken instead of geletin or tofu. I use more pumpkin that way and some apple sauce. If you are alergic to wheat ect maybe try arrowroot or spelt flours. I am new at the total vegan thing on the whole but have been baking in this way for years.

      • jbcarney71 says:

        This is a recipe from a cookbook called 7 Secrets by Neva Brackett.

        ———————————————————————–
        1 3/4 cups cooked pumpkin (15 ounce can)
        1 can coconut milk
        1/2 cup pitted dates
        *1/2 cup of honey
        1/4 cup of cornstarch
        1 teaspoon of vanilla
        *1/2 teaspoon of maple flavoring
        1/2 teaspoon of coriander
        1/2 teaspoon of salt
        1/2 teaspoon of fresh or dry ginger

        *(or use 1/4 honey and 1/4 of maple syrup if you don’t like to use imitation flavors)

        Blend all ingredients in a blender until smooth.
        Pour into an unbaked pie shell and bake at 350 degrees for 1 hour.

      • crazychef says:

        what kind of tofu maybe silken?

      • 469 says:

        what kind of tofu? silken?

      • GreenFuzzyFerns says:

        For Patty Bowers, as you’re like me who doesn’t eat gluten, and I avoid non-fermented tofu like the plague try this recipe here: http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html It’s vegan, gluten free, and tofu free. It’s also crust free so it takes out the hassle of making one. Best pie recipe I’ve ever had the pleasure of trying. The blogger, Karina, also has a wide variety of vegetarian and vegan recipes. And ones that aren’t often have tips to make it that way.

      • Jen Skelton says:

        There is a perfectly acceptable pumpkin pie recipe at
        http://fatfreevegan.com/blog/2010/03/03/bryannas-vegan-pumpkin-pie/
        and it uses no tofu, eggs, or flour. Have made it several times. Make it in an 8 inch pie pan — less volume.

      • isis0081 says:

        @Patty Bowers: I’ve seen gluten-free flower & I’ve made crust in the past with just vegetable shortening, salt & water. Hope that helps

      • Ashley-P says:

        Try Silken Tofu!

      • Julie Wheeler says:

        This sounds easy and delicious. However, it doesn’t specify which type of tofu. Firm or silken?

      • George says:

        I have heard that Ener-G brand egg replacer, and silk non-dairy creamer original flavour can substitute for eggs and milk in any classic pie recipe. I haven’t tried it yet, but have heard it takes a longer 20-30 minute bake time, which will require protection for the pie crust. A vegan shortening pie crust recipe is probably available somewhere.

      • Patty Bowers says:

        How about if you are allergic to wheat (flour) and soy (tofu)?
        I can make a wheat free crust but don’t know what to substitute
        for the tofu or flour. ??? Any help? THANK YOU.
        I’m also hoping Stevia can be substituted for all the sugar.

      • Sefke says:

        Sounds gorgeous!

      • Nattylife says:

        I’ve seen a similar recipe that called for white flour as the main thickner instead of tofu. Just sprinkle 1/3 of a cup of flour through a sive while stirring it slowly into the pumpkin and spice mixture. You just have to let it cool down to room temp and then chill it for a few hours to set properly.

      • Florence Peterbaugh says:

        Is there any thing I can use instead of the Tofu?

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