![slice of tofu pumpkin pie with dollop of coconut cream](https://thepennypantry.com/wp-content/uploads/2020/11/Tofu-Pumpkin-Pie-2020.jpg)
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The Pie:
Who says pumpkin pie is only for Thanksgiving?! Not me! In fact, I can vouch that it’s good for breakfast, too! 🙂
I have been making this pie for many years. It is a favorite at our house! I experimented with the spices and settled on traditional spices individually PLUS a bit of pumpkin pie spice. This seemed perfect to us!
It costs me $1.50 to make this pie, if I make a homemade crust. Price is more if purchasing a ready-made crust. I’ve done both. For the store-bought crusts, be sure to check the ingredients for vegan, as sometimes there is non-vegetable shortening used. I have served this to non-vegans, and they said it tasted better than non-vegan pie! I’ll let you decide if you want to tell them if it’s made with tofu before or after they devour their slice. 🙂
Really good with Coconut Cream, or there are a few non-dairy options on the market. So Delicious makes a coconut-based one that is like Cool Whip, and there is a new aerosol Reddi-Wip on the market that we have tried and liked.
I usually use fresh pumpkin, that I have steamed ahead and frozen in the Fall. It’s nice to have fresh pumpkin puree in my freezer for pies, muffins etc. throughout the year. Canned pumpkin works fine, too.
![bin of pumpkins marked $1.99](https://thepennypantry.com/wp-content/uploads/2020/10/image-28.png)
You can buy these large cans Libby’s pumpkin for a great deal, and just freeze the leftover for more baking later.
Recipe HERE:
Tofu Pumpkin Pie
Ingredients
- 2 cups Cooked, Pureed Fresh Pumpkin OR 1 (16 oz.) Can of Pumpkin Puree
- 1/2 cup Packed Brown Sugar
- 1/2 cup White Sugar
- 2 TB Cornstarch
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1 tsp Pumpkin Pie Spice
- 1 (11-12 oz.) pkg. Firm Silken Tofu (I use Mori-Nu)
- 1 9 inch Pie Crust, homemade or store bought
Instructions
- Preheat oven to 425 degrees.
- Process tofu in food processor until smooth.
- Add sugars, cornstarch and pumpkin, combine until well incorporated.
- Add cornstarch and spices and mix well.
- Taste and adjust for spices.
- Pour mixture into pie crust and carefully smooth out the top.
- Bake for 15 minutes at 425, then lower to 375. The higher temp will cook the crust nicely.
- Cook for approx. 45 more minutes, until set.
- Let cool, then refrigerate.
- Serve with vegan whipped cream (I like to make a coconut cream), and a sprinkle of cinnamon sugar on top of the cream.
- Enjoy!
Coconut Cream:
I chill one can coconut cream (coconut milk didn’t work for me) overnight. I also chill the bowl of my Kitchen Aid Mixer and beaters for about 10 minutes in the freezer before I make it. To my chilled mixing bowl, I add the coconut cream (only the solidified part on top) and about 1/4 c powdered sugar and 1 tsp. vanilla. You could also try using maple syrup for the sugar, or another sweetener you prefer. Beat until fluffy. Will hold in fridge for several hours. I put a dollop of this on a slice of pie, and sprinkle cinnamon sugar on top.
![making homemade coconut cream in my Kitchenaid mixer](https://thepennypantry.com/wp-content/uploads/2020/10/coconut-cream.jpg)
Notes for Tofu:
I recommend this tofu for the pie. I often find it for the best price of $.99 ea. at Grocery Outlet.
I use this offset pastry spatula to level out the pie. It makes smoothing out the top a breeze and really gives it a polished look. You can find this in stores like JoAnn’s & Bed Bath & Beyond. I also use this to smooth out my vegan tofu quiche, the before and after of using this type of spatula is surprising!
![my daughter and I making Thanksgiving food together in my kitchen](https://thepennypantry.com/wp-content/uploads/2019/11/Tofu-Turky-Making-Pie-and-Turkey-with-weights.jpg)