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Easy Vegan Pumpkin Pie Recipe

User Rating 4 Star Rating (22 Reviews)


Easy Vegan Pumpkin Pie Recipe

Yum! Vegan pumpkin pie, made from tofu!

Easy Vegan Pumpkin Pie Recipe. A vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie. Scroll down for more vegan pumpkin pie recipes.

See also: More Thanksgiving desserts for vegans


  • 3/4 pound silken (soft) tofu
  • 1 16 ounce can pumpkin puree
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/3 cup oil
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 1 1/2 tbsp molasses
  • 1 pre-made pie crust


Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired.

Quick tip! If your pie still doesn't seem to want to firm up, reduce your oven temperature and leave it in another ten to fifteen minutes. Remove the pie, allow it to cool slightly then stick in the refrigerator until it is completely cool. Then, stick it in the freezer for about twenty minutes. 

User Reviews

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 1 out of 5
, Guest

Waste of time, food, and money. The pie was a thick soup. I even tried baking it for longer. 2+ hours and it still had the consistency of a lumpy brownie batter. AND YES, I followed the directions.

13 out of 18 people found this helpful.

See all 22 reviews

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Classic Pumpkin Pie
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