This is an amazing tofu pumpkin pie recipe that I shared a couple of years ago, courtesy of Kind Lifer Megan Lipshultz. It’s so good and perfect for Thanksgiving – your non-veg friends will be amazed, I promise!
I’ve served this time and time again to tofu-haters and they have no clue it’s filled with it. Then, once the pie is safely in their bellies, I smile and tell them that it was super high in protein because of the tofu content. Gotta love that. I feel very 007 every time I make this.
A few notes:
- For the tofu, I’ve found the Organic Firm Silken Tofu by Mori-Nu works the best.
- For the pie crust, get one from your grocer’s frozen section. Try for one that’s sugar-free. You don’t need a sweet crust because the pie is the bomb all on its own.
- I’m a spice freak, so I always use all the optional spices.
- I think the pie is best after it has been chilled (which is good because you can make it for a dinner the night or morning before), but it’s still awesome warm.
All right, that’s enough on the pie. Go make it! Serve it to everyone you know. And if you’re really feeling crazy, pair it with some non-dairy vanilla ice cream.
Tofu Pumpkin Pie
- 1 can (16 ounces) pureed pumpkin
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground allspice, optional
- 1/2 teaspoon ground nutmeg, optional
- 2-3 tablespoons cornstarch to firm up the pie filling
- 1 package (10-12 ounces) silken/soft tofu
- 1 9-in unbaked vegan pie shell
- Preheat oven to 425 F.
- Blend the pumpkin and sugar.
- Add salt, spices, cornstarch and tofu, mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
- Chill and serve.
NOTE: Don’t use the low fat tofu, then the pie tastes like it was made with tofu.