Reviewed: Mar. 8, 2012

love this stuff! I used graham cracker crust last time I made it and while that sounds different it still turned out great. I only used cinnamon as that was all I had and it still came out wonderful. If you are finding this bland, you are not adding enough spice and sugar with the all important dash of salt. Also, VERY important to use SOFT not firm tofu, or it will have a weird texture, along with a very good food processor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jackie B.

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Feb. 17, 2012

We recently switched to a vegan diet, and I've been looking for good low-fat vegan desserts. This one I will make again. My husband loved it and my grandson gobbled up 2 pieces. Thanks for the recipe Christopher!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

1DRIFTER

Home Town: Stillwater, Minnesota, USA

Living In: Satellite Beach, Florida, USA

Reviewed: Feb. 4, 2012

This is so bland. It needs way more spices. I even added pumpkin pie spice. This was a waste. Sorry. This is my first bad review.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bettyann

Supporting Member (Click to learn more about Supporting Membership)

Living In: Sharon Hill, Pennsylvania, USA

Reviewed: Jan. 6, 2012

Updated review: On the first day, this was edible, but not that great. The second day, however, this pie tasted very good! Definitely make this a day ahead of time to let the flavor improve!! I do not have a blender, so I used a hand mixer, which I do NOT recommend if you're sharing this with others, simply because of the lack of visual appeal (it looked completely disgusting with beige chunks). I'm not vegan, and I do think regular pumpkin pie is better. I still might make this again, though, since it's so healthy and simple.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jennifer

Reviewed: Nov. 28, 2011

Very, very good! I made this for the first time this year for Thanksgiving (made the day before). It was very creamy, & no one knew it was made with tofu! (except for my mother - I made the recipe for her) No one else questioned that it tasted "different". However, the reason I gave it 4 stars & not 5 is because 1) both my mother & I thought it needed more of a real "pumpkin" flavor and 2)everyone noticed that the clove taste was a little strong. I think the next time I make it I'll use pumpkin pie spice instead and maybe a little extra pumpkin as well. Otherwise, I would absolutely recommend it to serve to anyone who can't have dairy. I'll be making it again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BSIGNS35

Reviewed: Nov. 25, 2011

I made this for my daughter who is allergic to milk egg, and nuts. (she's 4) She loved it, I loved it as well. This is a keeper ! Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 11, 2011

This pumpkin pie is fantastic and easy to make. People don't know they are eating tofu. I give this recipe 5 stars!!!! Not only does it taste good but high in protein and fiber.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Michele

Reviewed: Nov. 10, 2011

This was excellent! Used "soft" silken tofu and a low fat granola pie crust and reduced salt to 1/4 tsp but left everything else the same. Why would you want the eggs and dairy in a pumpkin pie when it can taste this good! Great recipe!

Was this review helpful? [ YES ]
9 users found this review helpful