Vegan Pumpkin Pie

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 10

• 1 (16 ounce) can pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 1 (12 ounce) package soft tofu, processed in blender until smooth
• 1 9 inch pie shell

Directions:

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.

Reviews

[fmikef]

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.

[Yokidancer]

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!

[newbiebaker81]

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!