Nettie Cronish's Pumpkin Pie With Tofu Recipe

Indulge in the creamy, dreamy goodness of this vegan pumpkin pie! This surprisingly decadent recipe uses silken tofu for a luxuriously smooth texture and a rich, spiced pumpkin flavor. Perfect for Thanksgiving, fall gatherings, or any time you crave a comforting slice of pie. No one will believe it's vegan!

Prep Time 20 mins
Cook Time 70 mins
Calories 144.1 kcal
Protein 8g
Rating 1.0 (1 Reviews)
Nettie Cronish's Pumpkin Pie With Tofu 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nettie Cronish's Pumpkin Pie With Tofu

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How to Make Nettie Cronish's Pumpkin Pie With Tofu

  1. Preheat oven to 350°F (175°C).
  2. Press 14 oz (400g) silken tofu to remove excess water. Cut into chunks.
  3. In a food processor, puree the pressed tofu until completely smooth.
  4. Add 1 (15 ounce) can pumpkin puree, 1/2 cup molasses, 1 teaspoon ground cardamom, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/2 teaspoon salt.
  5. Blend until the mixture is completely smooth and creamy.
  6. Pour the filling into your prepared 9-inch pie crust.
  7. Bake in the preheated oven for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, loosely cover the edges with foil.
  8. Let the pie cool completely on a wire rack before slicing and serving. Chilling for at least 2 hours enhances the flavors.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

2g

Fat

10g

Carbs

4g