This post contains affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy
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.
You can buy these large cans Libby’s pumpkin for a great deal, and just freeze the leftover for more baking later.
Tofu Pumpkin Pie
- 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
- 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.
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.
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!