Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This was adapted from another vegan pumpkin pie recipe. It won a taste-test comparison against a non-vegan pumpkin pie a few years ago. Wholly Wholesome makes a gluten-free frozen pie shell that's vegan. If you can't find it, this pie is better crustless than unmade. Organic pumpkin didn't crack like the Libby's brand did.

Ingredients Nutrition


  1. Cream pumpkin and sugars in food processor.
  2. Add salt, spices, and tofu.
  3. Bake at 425 for 15 minutes, then at 350 for 40 minutes.

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