Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

Ingredients Nutrition


  1. Cream pumpkin and sugar.
  2. Add salt, spices, and tofu.
  3. Bake at 425 for 15 minutes, then at 350 for 40 minutes.
  4. Chill and serve.
Most Helpful

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.

fmikef October 24, 2003

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.

VegJen November 19, 2011

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!

Yokidancer November 26, 2010