Vegan (Strict Vegetarian) Pumpkin Pie – a delicious recipe with silken, pumpkin, brown sugar, salt, blended pumpkin pie spice, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
70
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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