Description
Tofu Pumpkin Pie is a smooth, custardy, and completely dairy-free twist on the classic pumpkin dessert. Made with silken tofu, warm fall spices, and a flaky pre-baked crust, this vegan pumpkin pie is creamy, rich, and perfectly spiced — yet entirely egg-free and lactose-free. It’s wholesome, high in plant-based protein, and a must-have for your holiday table.
Ingredients
Scale
- 1 (12 oz) block silken tofu, drained
- 1 (15 oz) can pure pumpkin purée
- ¾ cup (150g) brown sugar or coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons cornstarch or arrowroot powder
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Optional Toppings:
- Coconut whipped cream
- Toasted pecans or walnuts
- Maple syrup drizzle or silken tofu frosting
Instructions
- Preheat oven: Set oven to 350°F (175°C). Pre-bake your pie crust for 10 minutes if using store-bought to ensure crispness.
- Blend the filling: Combine silken tofu, pumpkin purée, brown sugar, cornstarch, cinnamon, nutmeg, ginger, cloves, salt, and vanilla in a blender or food processor. Blend until completely smooth and creamy.
- Fill the crust: Pour the blended mixture into the pre-baked crust, smoothing the top evenly with a spatula.
- Bake: Bake for 40–45 minutes, or until the edges are set and the center still jiggles slightly. The pie will firm up as it cools.
- Cool and chill: Let the pie cool for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
- Serve: Garnish with coconut whipped cream, toasted nuts, or a drizzle of maple syrup before serving.
Notes
- Use silken tofu for the best creamy texture—avoid firm tofu.
- Blend thoroughly to remove any lumps for a smooth custard finish.
- Pre-bake the crust to prevent sogginess.
- Chill completely before slicing for clean, firm pieces.
- Try variations with chocolate, maple pecan topping, or coconut cream swirl.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Vegan, Holiday Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Tofu Pumpkin Pie, Vegan Pumpkin Pie, Dairy-Free Pumpkin Pie, Silken Tofu Dessert, Healthy Pumpkin Pie, Plant-Based Pumpkin Pie, Gluten-Free Pumpkin Pie, Fall Vegan Dessert