Vegan (Strict Vegetarian) Pumpkin Pie Recipe

Name: Vegan (Strict Vegetarian) Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (350 g) boxes silken tofu, drained; 2 cups of cooked pumpkin; 1 1/4 cups brown sugar, not packed tight; 1 dash salt; 7 teaspoons blended pumpkin pie spice; pumpkin pie spice; 2 teaspoons cinnamon; 1 teaspoon ground dried ginger; 1 teaspoon ground cloves; 1 teaspoon allspice; 2 teaspoons nutmeg; 2 vegan pie crusts

Servings: persons

2 (350 g) boxes silken tofu, drained
2 cups of cooked pumpkin
1 1/4 cups brown sugar, not packed tight
1 dash salt
7 teaspoons blended pumpkin pie spice
pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon ground dried ginger
1 teaspoon ground cloves
1 teaspoon allspice
2 teaspoons nutmeg
2 vegan pie crusts

1
Heat oven to 375F.
2
Blend the tofu in a food processor or with a blender until smooth and cream-like; the blending may take three or four minutes total.
3
Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades.
4
Add two heaping cups of cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down.
5
The result should be a light orange-colored paste with no lumps of tofu.
6
Put the paste into a large mixing bowl and add the sugar, salt, and spices.
7
Mix well and spoon it into two pie crusts; top with small bits of crust cut into shapes, if desired.
8
Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

268

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (350 g) boxes silken tofu, drained, 2 cups of cooked pumpkin, 1 1/4 cups brown sugar, not packed tight, 1 dash salt, and more.

Yes, Vegan (Strict Vegetarian) Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan (Strict Vegetarian) Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions