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Amy thepennypantry.com

Tofu Pumpkin Pie

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.
Print Recipe
Servings: 1 Pie
Ingredients Method

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

Method
 

  1. Preheat oven to 425 degrees.
  2. Process tofu in food processor until smooth.
  3. Add sugars, cornstarch and pumpkin, combine until well incorporated.
  4. Add cornstarch and spices and mix well.
  5. Taste and adjust for spices.
  6. Pour mixture into pie crust and carefully smooth out the top.
  7. Bake for 15 minutes at 425, then lower to 375. The higher temp will cook the crust nicely.
  8. Cook for approx. 45 more minutes, until set.
  9. Let cool, then refrigerate.
  10. Serve with vegan whipped cream (I like to make a coconut cream), and a sprinkle of cinnamon sugar on top of the cream.
  11. Enjoy!