Go Back
–+ servings
Slice of silken tofu pumpkin pie topped with whipped cream on a black plate.
Print Recipe
No ratings yet

Silken Tofu Pumpkin Pie

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.
Prep Time10 minutes
Cook Time1 hour
Chill4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 slices
Calories: 265kcal
Author: Alison Corey

Equipment

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

Tips for Making Vegan Silken Tofu Pumpkin Pie
    • 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.

Nutrition

Calories: 265kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 186mg | Potassium: 242mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8275IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg