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Vegan Pumpkin Pie
(Published: )
Prep Time Cooking Time Servings
12 people
  • 2 pkg of soft tofu, drained
  • 2 heaping cups of cooked pumpkin
  • 2 pie crusts
  • 1 1/4 cups brown sugar, not packed tight
  • dash salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground dry ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 2 teaspoons nutmeg

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Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like; the blending may take three or four minutes total. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add two heaping cups of cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.

Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into two pie crusts; top with small bits of crust cut into shapes, if desired. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

Serve warm or chilled, plain or topped with whipped cream or ice cream.

Suitable for these diets:

Vegetarian Vegan

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