Pumpkin Pie (vegan)

Pumpkin Pie (vegan)

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  • 2 (10-ounce) boxes silken tofu, drained
  • 1 (15-ounce) can pumpkin puree (or 1 3/4 cups roasted sugar pie pumpkin puree)
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons pumpkin pie spice
  • 1 prepared pie shell


Preheat oven to 375° F.

Blend tofu in a food processor until smooth. Transfer to a mixing bowl and use a broad spatula to blend in pumpkin. Blend in brown sugar, salt and spice mix. Pour mixture into pie shell and bake for 40 to 60 minutes, until a toothpick inserted in the center comes out almost clean.

Cool to room temperature, then chill for at least 1 hour before serving.