Tofu Pumpkin Pie

4.5
(33)
28 Reviews
8 Photos

This pumpkin pie uses tofu instead of eggs and dairy. It's a great option for your holiday dessert table that will appeal to people with special dietary considerations.

Submitted by Christopher Sherlock
Updated on December 8, 2022
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Prep Time:
10 mins
Cook Time:
55 mins
Additional Time:
1 hr
Total Time:
2 hrs 5 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (16 ounce) can pumpkin puree

  • 1 (10.5 ounce) package silken tofu, drained

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 1 (9 inch) ready-to-use vegan pie crust

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.

  3. Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

Tips

Double-check the pie crust ingredients if cooking for someone with allergies. Make it lighter by replacing 1/2 of the sugar with Splenda artificial sweetener.

You can make your own vegan pie crust with shortening, vegan margarine, or oil.

48 home cooks made it!

Nutrition Facts (per serving)

230 Calories
9g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 230
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 11%
Sodium 413mg 18%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Total Sugars 21g
Protein 5g 9%
Vitamin C 3mg 3%
Calcium 33mg 3%
Iron 2mg 10%
Potassium 208mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.