Pumpkin Tofu Pie

Prep Time
Cook Time
1h 20m
Ready In

"I just love pumpkin pie, and being vegan meant I had to forego my favorite at Thanksgiving and Christmas. So this year I was determined to find an acceptable pumpkin pie that isn't made with the usual eggs and milk. This recipe is an adaptation of the Whole Foods Market Pumpkin-Pecan Pie recipe from their website. As I prepared the ingredients, I kept thinking "this will never work", but it did work and it is perfect! I have made this twice as a "trial run" and it is indistinguishable from regular pie, so I plan to make it for Thanksgiving this year. I'm sure my omnivorous family will never know the difference :)"

Original recipe yields 8 servings


  • Serving Size: 1 (123.6 g)
  • Calories 213.5
  • Total Fat - 6.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 17.5 mg
  • Sodium - 304.6 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 17.9 g
  • Protein - 3 g
  • Calcium - 60.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Open the box of tofu and lay gently in a strainer to drain for about 15 minutes.

Step 2

Preheat oven to 400 degrees.

Step 3

Blend drained tofu in a food processor until creamy and smooth.

Step 4

Add pumpkin, Splenda, syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth.

Step 5

Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.

Step 6

Cool on countertop, then refrigerate as you would any pumpkin pie.

Tips & Variations

  • Food processor