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Tofu Pumpkin Pie

Amy thepennypantry.com
No one will guess this is tofu!
Adapted from a Veg Web Tofu Pumpkin Pie Recipe
This recipe will make one pie, I always double the ingredients to make two.
Servings 1 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.
  • Enjoy!