This silken tofu pumpkin pie is a warm, comforting dessert with a smooth, creamy filling and a rich blend of spices. Its silky texture and warm fall flavors melt in your mouth with every bite.
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The fall and holiday seasons are all about savory eats and sweet treats. This time of year, I make all kinds of delicious pumpkin recipes, one of which I’ve become particularly fond of is this silken tofu pumpkin pie.
This pie is full of classic pumpkin flavor and traditional warm spices, but I add silken tofu to make the filling extra silky and rich. Every time I make this holiday recipe, none of my relatives realize I’ve snuck them a vegan pumpkin pie!
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Why You’ll Love This Silken Tofu Pumpkin Pie
- Basic Ingredients: This pie uses simple ingredients found in any grocery store. Even the silken tofu is readily available in most stores.
- Easy: It only takes a few minutes of prep and about an hour in the oven.
- Super Silky: The addition of silken tofu gives the pumpkin filling a super silky, rich texture.
- Classic Fall Flavor: Every bite of this pie is full of pumpkin flavor and warm fall spices.
Ingredients and Notes
- Pumpkin Puree: Pumpkin puree is the classic base for the pie, giving it that wonderful flavor we all love.
- Silken Tofu: Silken tofu has a neutral flavor that won’t interfere with the other flavors in the pie and adds an extra rich, silky texture to the filling.
- Brown Sugar and Maple Syrup: Brown sugar and maple sugar add sweetness to the filling.
- Cornstarch: Cornstarch ensures that the pumpkin filling is thick and silky.
- Pumpkin Pie Spice: Pumpkin pie spice adds classic, warming seasonal flavor to the pie.
- Pre-Made Vegan Pie Crust: A pre-made crust massively reduces the effort needed to make the pie. But you can also use my favorite gluten-free and vegan pie crust recipe for a homemade version.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
- Pumpkin Pie Spice: In place of the pumpkin pie spice, use 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, and ¼ teaspoon of cloves.
- Brown Sugar: Use coconut sugar if you’re avoiding refined sugar.
- Pumpkin Puree: Use sweet potato puree to make a sweet potato pie.
How to Make This Silken Tofu Pumpkin Pie
- Combine the pumpkin pie filling in a blender and blend until smooth and creamy.
- Taste the filling and adjust the sweetness or spices to your preference.
- Pour the mixture into the vegan crust and smooth the top with a spatula.
- Bake the pie on the middle rack of the oven at 350 until the center looks set but has a slight jiggle.
- Remove the pie and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours to set.
FAQ
Silken tofu is a type of tofu with a smooth, silky, pudding-like texture.
Silken tofu has a neutral, fatty flavor with a creamy mouthfeel. It’s perfect for vegan desserts such as chocolate mousse and custards.
Adding silken tofu to a pie filling gives it a creamy, mousse-like texture and extra richness.
No, you can’t. Its mild, neutral flavor disappears in pies.
In general, vegan pie crusts taste exactly like traditional pie crusts. They have a buttery flavor and flaky texture.
Expert Tips
- Be sure to buy pumpkin puree and not pumpkin pie filling. They’re often sold together.
- Drain your silken tofu thoroughly to avoid a filling that’s too thin.
- It’s important to bake the pie on the middle rack of the oven. This ensures even heat distribution and a crust that isn’t burned on the bottom.
- Four hours is the minimum chilling time for this pie but overnight is even better.
Serving Suggestions
Serve this pie topped with a dollop of vegan whipped cream or vegan vanilla ice cream and a sprinkle of pumpkin pie spice or cinnamon. I also love serving it alongside other holiday desserts, like Christmas chocolate bark, vegan apple galette, and vegan pecan pie.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Video
More Vegan Pie Recipes!
Recipe
Silken Tofu Pumpkin Pie
Equipment
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Ingredients
- 1 gluten free pie crust or other prepared pie crust of choice
- 15 oz pumpkin puree
- 1 cup silken tofu drained
- ¾ cup light brown sugar lightly packed
- ¼ cup maple syrup
- 2 tablespoon cornstarch helps to thicken
- 1 tablespoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ tsp fine sea salt
For Serving
- coconut whipped cream
- Pumpkin pie spice
Instructions
- Preheat your oven to 350°F.
- In a blender or food processor, combine the pumpkin purée, silken tofu, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
- Taste the filling and adjust spices or sweetness to your preference.
- Pour the pumpkin mixture into the pre-made vegan pie crust, using a spatula to smooth the top.
- Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center looks set but still has a slight jiggle.
- Remove from the oven and let the pie cool completely on a wire rack. This helps the filling set. Once cool, refrigerate for at least 2 hours, or overnight for best results.
- Serve chilled with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice if desired.
Video
Notes
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- Be sure to buy pumpkin puree and not pumpkin pie filling. They’re often sold together.
-
- Drain your silken tofu thoroughly to avoid a filling that’s too thin.
- In place of the pumpkin pie spice, use 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, and ¼ teaspoon of cloves.
-
- It’s important to bake the pie on the middle rack of the oven. This ensures even heat distribution and a crust that isn’t burned on the bottom.
-
- Four hours is the minimum chilling time for this pie but overnight is even better.
- Refrigerate covered for 3-4 days.
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