This rich and creamy silken tofu pumpkin pie is a fall dessert that everyone will love! It has the perfect custard texture, it's not too sweet and it doesn't even taste like tofu. This quick and easy vegan dessert is made in a blender in minutes and then baked inside a prepared pie crust. Serve with a dollop of whipped cream for an amazing holiday dessert!
Nothing says the holidays are here, like a slice of homemade pumpkin pie. Served with whipped cream and a sprinkle of cinnamon it's the perfect addition to any holiday table. If you love pumpkin also try my delicious pumpkin soda bread.
Made with warm holiday spices like ground cinnamon, nutmeg, cloves, and ginger, it smells heavenly while it's baking. And one of the best parts about this recipe is that's super easy to make and it's dairy and egg free!
This delicious vegan pumpkin pie is made with silken tofu instead of dairy and eggs. It is a flavorful and tasty dessert perfect for the holidays and no one will notice that it's vegan.
Whether you are on a non-dairy and egg-free diet or just want to make a dessert that everyone will be able to enjoy, this easy and delicious pumpkin pie with silken tofu is perfect to bring to any Thanksgiving or Christmas dinner or whenever you are craving pumpkin pie.
Recipe ingredients
Silken tofu. Gives this pumpkin pie a smooth and creamy consistency without using eggs or dairy. Make sure to use silken tofu and not regular tofu, otherwise, your pumpkin pie filling will be chunky.
Pumpkin puree. Make your own or grab a can of pumpkin puree from the store. Just make sure you are using pumpkin puree and not pumpkin pie filling, which is already sweetened.
Brown sugar. Gives a caramel sweetness to this dessert.
Pumpkin pie spice. This is a classic holiday spice blend made of ground cinnamon, cloves, allspice, nutmeg, and ground ginger.
Salt. Just a pinch to balance out all the flavors.
9-inch pie crust. Use your favorite store-bought or homemade crust.
How to make silken tofu pumpkin pie
Prepare your pie crust. Either make it yourself or buy one. It is sold in the frozen food isle. Defrost before using.
Open the silken tofu container and drain all the extra liquid. Add tofu to the blender or food processor. Add pumpkin puree and spices. I used about 2 teaspoon pumpkin pie spice that contain ground cinnamon, ground ginger, allspice, cloves and nutmeg.
Blend until smooth. Now, pour the mixture into the thawed pie crust. Place raw pie in the preheated oven and let it bake for 15 minutes at 450 degrees and than change the temperature to 350 degrees and bake for additional 40 minutes.
When you will be taking the pie out of the oven it will be very jiggly. Don't worry it will set when cool.
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What is silken tofu and why use it
Silken tofu or soft tofu has a crumbly texture that can be blended to create a thick and creamy consistency. It can be used to replace dairy and eggs in many desserts and it is a popular choice in vegan baking to give a rich and custardy consistency.
Most recipes will note when it's used, and it cannot be used in place of regular tofu. Use silken tofu for sauces, desserts, or dishes that are blended or pureed.
If you are worried that your pumpkin pie will taste like tofu, it won't. It is just used as a binder to give the perfect creamy texture, all you will taste is the amazing spiced pumpkin filling.
Where to buy it
Japanese-style tofu is a shelf-stable product. Unlike regular tofu which is packaged in water and can be found in the refrigerator section, silken tofu does not need to be refrigerated. It can usually be found in the international foods aisle at most grocery stores. It is sold in packs of soft, medium, firm, and extra firm textures, just like regular tofu.
If you can't find it at your local grocery store, silken tofu can also be purchased online!
Frequently asked questions
Silken tofu is a type of tofu that can easily be crumbled and blended to create a smooth consistency. It doesn't need to be refrigerated and can be found in the international foods aisles at major grocery stores. It can replace dairy and eggs in many recipes and is popular in vegan baking.
Silken tofu is best used for recipes that are creamy and can be blended. Custards, pies, puddings, smoothies, sauces, and dips are all great uses for silken tofu.
No. This is a vegan pumpkin pie recipe, silken tofu is the best replacement for dairy and eggs in baking. So there isn't anything other suitable replacements.
Storage
Make ahead. This vegan pumpkin pie can be made ahead. Just cook it one day prior and store in the fridge overnight. It will be delicious the next day!
Leftovers. Store leftovers in the fridge, covered with a plate or a piece of foil for up to 7 days.
Freezer. You can freeze this vegan silken tofu pumpkin pie for up to 4 months or more! Just make sure its completely cool and wrap it in several layers of foil and plastic wrap. It will prevent the pie from getting a freezer burn.
More pumpkin recipes
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Hope you will like this silken tofu pumpkin pie recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Silken Tofu Pumpkin Pie
This rich and creamy silken tofu pumpkin pie is a fall dessert that everyone will love! It has the perfect custard texture, it's not too sweet and it doesn't even taste like tofu. This quick and easy vegan dessert is made in a blender in minutes and then baked inside a prepared pie crust. Serve with a dollop of whipped cream for an amazing holiday dessert!
Ingredients
- 10.5 oz silken tofu
- 16 oz pumpkin puree
- ¾ cup brown sugar
- 2 teaspoon pumpkin pie spice
- pinch of salt
- 9 inch pie crust
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Blend all the ingredients (except the crust) in the blender until smooth.
- Pour in the pie crust. Bake for 15 and than change the temperature to 350 degrees and bake for additional 40 minutes.
Notes
If using frozen pie crust make sure not to purchase a DEEP DISH crust. Otherwise you will need about 50 % more ingredients to fill it up.
Make ahead. This vegan pumpkin pie can be made ahead. Just cook it one day prior and store in the fridge overnight. It will be delicious the next day!
Leftovers. Store leftovers in the fridge, covered with a plate or a piece of foil for up to 7 days.
Freezer. You can freeze this vegan silken tofu pumpkin pie for up to 4 months or more! Just make sure its completely cool and wrap it in several layers of foil and plastic wrap. It will prevent the pie from getting a freezer burn.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 94mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 4g
Matt
I put it in for 15 minutes at 450. Then 40minutes at 350. An hour after the 40 minute timer went off and it's still not done.
Tatiana
As i mentioned in the post, the pie will be VERY jiggly when hot. Let it cool and it will set.
Monica Dziuk
Hands down the BEST vegan pumpkin pie recipe ever! And so EASY! Thank you so much! Since I can't ever just make a recipe the way it's written, I did add 2 Tablespoons of melted vegan butter (Miyokos) and 1 tsp Baking Powder. My store didn't have silken tofu so I had to use extra firm. It did need an extra 10 minutes in the oven but that's probably my oven. It does not loose its jiggle completely when it's down. There was still some jiggle. After it cooled nearly completely, I cut into it and it held its shape nicely and was absolutely delicious! You just made my Thanksgiving!