Thanksgiving Pumpkin Pie

2.9 (33 reviews)

Thanksgiving Pumpkin Pie



  • 1 1/4 lbs soft tofu
  • 1 16-oz. can pumpkin purèe
  • 3/4 cup maple syrup
  • 3/4 cup sugar
  • 1/3 cup unbleached all-purpose flour
  • 1 Tbsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp.  ground nutmeg
  • 1 9-inch unbaked pie shell


  • Preheat the oven to 400 degrees F.
  • Blend all the ingredients for the filling in a blender or food processor until smooth. Pour the mixture into the unbaked pie shell.
  • Bake for 30 minutes, then turn the oven down to 350 degrees F and bake for another 30 to 45 minutes or until the filling is set.
  • Serve warm or cold and topped with vegan whipped cream.
Rated 2.9/5 based on 33 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind