Tofu Pumpkin Pie Recipe -
Tofu Pumpkin Pie Recipe
  • READY IN 2 hr

Tofu Pumpkin Pie

Recipe by  

"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    5 mins
  • COOK

    55 mins

    2 hrs


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2010

This is great for vegans!! :)

Most Helpful Critical Review
Feb 04, 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.


20 Ratings

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!

Jan 11, 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.

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.

Oct 13, 2011

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

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.

Mar 08, 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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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