Tofu Pumpkin Pie

Tofu Pumpkin Pie

Christopher Sherlock 4

"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener."
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2 h servings 230 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
  3. Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.


  • Editor's Notes:
  • If cooking for an allergen-sensitive person, double check the pie crust ingredients.
  • Vegan pie crusts can be made with shortening, vegan margarine, or oil.


  1. 21 Ratings

Most helpful positive review

This is great for vegans!! :)

Most helpful critical review

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.

Most helpful
Most positive
Least positive

This is great for vegans!! :)

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 pi...

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 ...

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 reci...

This was great! Even my tofu-hating husband ate it and said it was good.

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.

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 wonde...

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!

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.

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