Community Pick
Vegan Pumpkin Pie
photo by oleiah
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10-15
ingredients
directions
- Cream pumpkin and sugar.
- Add salt, spices, and tofu.
- Bake at 425 for 15 minutes, then at 350 for 40 minutes.
- Chill and serve.
Questions & Replies
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Reviews
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I liked this pretty well. The recipe was easy to follow and had simple ingredients, which is always a plus. Tofu doesn't really substitute for dairy ingredients, if that is what you are looking for--BUT for my family this one is a big winner! Thank you smileyfroggy for putting this adaptation on the site. -
I used the shelf-stable type of soft tofu and drained off what little liquid there was. The tofu puree was runny and the pie never set to a sliceable consistency. We could taste the tofu (which in my opinion has a slightly sour and/or bitter flavor on its own) and my pie-loving kids wouldn't eat it at all. Since the reviews have been so good, I might try it again with water packed, refrigerated tofu (maybe even firm tofu instead of soft) and perhaps using brown sugar to give it a little more depth of flavor. -
Excellent. I have to echo what people have been saying about this recipe: my non-vegan friends loved it, and I myself was surprised by how good the texture was. I have baked vegan pumpkin pies before, and they often turn out tasty, but liquidy--even after chilling. This texture for this pie was just right, and I highly recommend it! -
This one is a keeper!! I only had a 15 oz. package of House Brand silken tofu and a 15 oz. can of Pumpkin puree, but it didn't taste like there was any tofu in it!! I also added 2 tbsp. of maple syrup. It was so tasty and one of the best pumpkin pies I've ever had!! No more "regular" pumpkin pie with eggs and half and half for me! No way. My bf and I polished off half of the pie in one sitting, it was that good! -
I'm vegetarian and my non-veggie friends really liked this one. "It tastes just like 'real' pumpkin pie!". I baked it 5-10 extra minutes and added a dash of nutmeg. I also used a food processor with blade to really get it whipped up.
see 22 more reviews
Tweaks
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I used 1/4 c. agave plus 2 tsp. Stevia instead of the sugar. I also added 1/2 tsp. arrowroot in case the agave made it liquidy. It was plenty sweet and the texture was very nice. I did not have to bake it longer. I'm curious about the difference in texture between soft (water-packed) tofu and soft silken tofu. Has anyone tried silken tofu?
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Easy, lovely, creamy yet solid and truly one of the best pies I have ever tasted. How fabulous to be good for you, too! I made two for Thanksgiving the day before so the overnight chilling and setting was probably helpful. Note that it takes about ten minutes longer for deep dish so cover your pie crust edges if needed. The pics I submitted used vanilla beans instead of cloves or ginger so it was a shade lighter than the regular. This is another marvelous way to introduce 'tofu non-believers' to its variety in baked goods. Thank you!
RECIPE SUBMITTED BY
Smileyfroggy
greenville, sc
