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    You are in: Home / Recipes / Pumpkin Pie Made With Tofu (No Milk or Eggs) Recipe
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    Pumpkin Pie Made With Tofu (No Milk or Eggs)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Rita~'s Note:

    I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.

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    Units: US | Metric


    1. 1
      Preheat oven to 425°F.
    2. 2
      Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
    3. 3
      Pour mixture into pie shell and bake for 15 minutes.
    4. 4
      Lower heat to 350 F and bake for another 40 minutes.
    5. 5
      Chill and serve.

    Ratings & Reviews:

    • on November 29, 2010


      What a fantastic recipe! Even our most excellent grandma cook couldn't guess it was made with tofu. I've recommended it to many people. I gave it 4 stars rather than 5 only because the cinnamon is a bit heavy (I use 1 tsp) and it calls for 1 16 ounce can of pumpkin... but most small cans of pumpkin are 15 ounces. 2 cups might be a better description. When cooked as written with a 15 ounce can and baked in a 9" pan, our pie was a little shallow. This past weekend I found the sweet potatoes I had forgotten to cook for Thanksgiving, boiled and mashed them and used 2 cups to make this pie again... amazing!! Tasted just like pumpkin, and filled the 9" shell beautifully. If you want a crust without lard or butter you can use the old Wesson oil recipe (2 c. flour, pinch salt, 3/4 cup veg. oil, 1/4 cup skim milk). The combination is very good.

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    • on January 13, 2004


      Wow! What a huge surprise this was. I'm not at all a tofu fan, but for health reasons am atttempting to become a vegetarian, hopefully a full-fledged vegan. Anyway, I thought I'd try this, fully and totally expecting to throw it out. No way could anyone tell, unless you told them, that there is tofu in this. Today I'm going to try and make it with a little molasses and splenda instead of brown sugar, to make it even better for me. Thanks a million.

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    • on May 30, 2011


      If I hadn't made this pie myself you would have fooled me too! This pie tastes wonderful and is more healthy than its traditional counterpart. Thanks for posting. Made for Veggie Swap 34

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    Read All Reviews (17)


    Nutritional Facts for Pumpkin Pie Made With Tofu (No Milk or Eggs)

    Serving Size: 1 (111 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 184.7
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 217.3 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 1.2 g
    Sugars 16.8 g
    Protein 3.4 g

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