Tofu Pumpkin Pie


I posted a recipe for a vegan pumpkin pie a while back. I have been looking forward to baking this for some time and was very excited this past weekend when I finally made time for it. I am a big fan of pies and cakes. Also, I am always intrigued by vegan food and the many things you can do with tofu. I have made tofu cheesecakes in the past (Blueberry tofu cheesecake and Blackberry vegan tofu cheesecake) and those turned out totally delightful. The ingredient tofu is a great substitute for milk and eggs. I imagined tofu pumpkin pie would just be as amazing!

I ended up making one 9 inch pumpkin pie and 6 mini ones. I used Keebler ReadyCrust graham cracker piecrust. I scaled up the ingredients a little. I only found 29 oz size cans of pumpkin puree and decided use it all up.

The tofu pumpkin pies came out amazing! The spices made the pie very flavorful. The tofu gave the pie filling a nice rich texture. The pie is not overwhelmingly sweet or too rich, and the pumpkin flavor was just right. I really enjoyed it.

Pumpkin pie can be served chilled or warm. I tried both! When served chilled, the pumpkin pie was tasty. When served warm the pumpkin pie was also very tasty! Overall, I think I like it warm more. However, when I warmed up the pie, the pie filling lost some of its density. Maybe it needs some kind of thickening agent.

There are probably many skeptics out there, who are uneasy about this combination of tofu and pumpkin and pie. The pumpkin and spices along with the natural blandness of the tofu balance out very well in the recipe. Actually, you can’t really tell that there was any tofu in this pumpkin pie.

Here is the recipe, once again:

Recipe makes one delectable 12 inch pumpkin pie!


  • 12 inch pie crust
  • 1 lb firm tofu
  • 16 oz pumpkin puree
  • 1 cup maple syrup
  • 12 tbsp of brown sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground all spice


  1. Preheat the oven to 350 degrees.
  2. Blend all the ingredients in a food processor until smooth. 
  3. Pour the mixture into the piecrust and bake in the oven for about 45-50 minutes.
  4. Pie can be served warm or chilled.

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  1. mary lawrence

    November 24, 2008 at 4:20 pm

    Those pies look luscious! I lost my recipe for vegan Pumpkin Pie so I’ll have to try this one.

    Did you use Mori Nu firm silken tofu? I know that was what I used in the past and the texture was kind of how you described – a little denser when cooled than when warm. Did yours firm up well after baking, or did you have to let it sit before cutting into it? (I know… it’s so hard to wait!)

    Happy Thanksgiving!!

  2. Reeni

    November 24, 2008 at 6:57 pm

    They came out great. So puffy. I bet they were delicious!

  3. LookyTasty

    November 24, 2008 at 9:05 pm

    Yes, I used Mori Nu firm silken tofu. I really like their tofu products! I let the pie cool down for about 30 minutes before cutting into it.

  4. Anne

    November 28, 2008 at 12:51 pm

    These look awesome. I tried to get my mom – who was heading Thanksgiving this year – to try a vegan pumpkin pie, but she wouldn’t even hear of it. I should’ve shown her these pictures, sort of a “Display #1: Proof that Vegan Foods Can be Delicious.”

  5. Joie de vivre

    December 2, 2008 at 5:11 pm

    Wow! And how many people did you have coming to Thanksgiving exactly? Sounds like you were baking for quite a crowd!

  6. Little

    November 8, 2009 at 7:59 pm

    AHH! I am definitely making this. Yum!

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