This Tofu Pumpkin Pie is sure to be a new Thanksgiving favorite! It has a creamy, custard filling of rich, perfectly spiced pumpkin purée, and an incredible buttery, flaky crust. This easy dessert tastes so much like the classic, but with added protein, and it’s completely vegan!
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I feel pumpkin pie is an absolute must at the Thanksgiving dinner. It’s so cozy, nostalgic, and comforting. If you are looking for the best vegan pumpkin pie for the holidays, this is the one for you!
The tasty tofu pumpkin filling is so silky and smooth. And my homemade crust is super easy to make, yet tastes absolutely divine.
You might be wondering why I use tofu here. I find that it creates the perfect creamy, custard texture, and I love how it adds extra protein. Don’t worry, you cannot taste it at all here! All that you’ll detect is decadent cinnamon-spiced pumpkin, caramelized brown sugar sweetness, and notes of warm vanilla. Yum!
It’s unbelievable how easy it is to make, too! Simply prepare the pie crust with three ingredients. While that’s chilling, pulse the pumpkin pie filling in a blender and bake. There’s no need to blind bake the crust unless you want to.
It’s best to bake it the day before to give it time to properly set into a firm structure and develop its rich pumpkin flavor. This will also give you more time to spend more time with friends/family or to make other delicious recipes.
If you are looking for more vegan ideas to round out your holiday spread, you will love my Puff Pastry Pot Pie, Pot Roast, Classic Pot Pie, Scalloped Potatoes, Mac and Cheese, Gravy, Cornbread, and Stuffing.
And if you have more pumpkin to use, be sure to try my Pumpkin Pie Smoothie, Pumpkin Brownies, Chocolate Pumpkin Bread, Pumpkin Chocolate Chip Cookies, Pumpkin Banana Bread, Pumpkin Pasta, and Pumpkin Risotto.
Reasons To Love This Dessert
- easy to bake
- no dairy, no eggs
- nutritious and high in protein
- great as a make-ahead dessert
- uses just a few simple ingredients
- sweetened custard filling that is out of this world
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Ingredients and Substitutions
- Pie Dough – Either store-bought prepared dough or my recipe below works. For mine, which I highly recommend, you only need all-purpose flour, vegan butter, and a little cold water.
- Tofu – Use silken tofu for the smoothest consistency.
- Pumpkin – I usually use canned pumpkin purée, but homemade works as well. Don’t use the kind that’s labeled “pumpkin pie filling,” as that would be too sweet.
- Sugar – Brown sugar works best here because of the rustic caramelized sweetness it adds, but another granulated variety would work as well.
- Dairy Replacement – I like to add a touch of plant-based creamer or vegan heavy cream for a creamy flavor, similar to traditional pumpkin pie.
- Cornstarch – This helps with thickening the filling as well as setting it up into a firmer texture. Tapioca starch or arrowroot powder works here as well.
- Vanilla – Use pure vanilla extract for a cozy, warm dimension.
- Spices – Pumpkin pie spice and cinnamon are perfect complements to the pumpkin here. You can also use a homemade combination of pumpkin pie spices.
- Salt – Even though it’s just a small amount, salt is such a key ingredient here. It adds a layer of depth to the flavor, balances the sweetness, and brings out the other flavors within the pie.
How To Make Tofu Pumpkin Pie
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Prepare the pie crust unless using store-bought. My preference is to use homemade as with my Chicken Pot Pie, Blackberry Pie, and Cherry Pie. The measurements and steps for that are down below, within the recipe card.
Combine the dough ingredients into a ball of dough. Chill it in the refrigerator for 30 minutes.
Adjust a rack in the oven near the bottom third and then preheat it.
Roll the dough out about an inch larger than your pie pan.
Gently line the pie pan with the dough. Pinch the edges of the dough into a decorative pattern and then place the pan in the refrigerator for now.
Blend all of the pie ingredients into a smooth mixture. Pour it into the crust and bake the pie.
Remove it from the oven after about 35-40 minutes or until the edges look firm. It’s okay if the center looks jiggly, as it will set when chilling.
Let the pie cool completely before placing it in the refrigerator.
Enjoy it with any of your favorite toppings such as vegan whipped cream, chopped nuts, and a sprinkle of turbinado sugar or cinnamon.
Tips For Success
- Cold Crust – It’s best to keep the crust chilled so that it results in a flaky texture when placed in a hot oven. This also helps prevent it from shrinking down while baking.
- Sticky Dough – Rolling the dough between two sheets of parchment paper is a great tip for keeping the dough from sticking to the surface or rolling pin.
- Tofu – Drain the tofu as much as possible because extra liquid can cause the filling to be runny. And if your block is 16 ounces, a little more than half should be about 10 ounces.
- Oven Rack – Move your oven rack to the bottom third of the oven. This is so the bottom of the crust can cook while not overcooking the top of the pie.
Storage
Cover the pie and keep it in the refrigerator for 4 days. This pumpkin pie freezes nicely as well. You can freeze individual slices or a larger portion. Move it to the refrigerator to thaw overnight, when planning to enjoy it.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Tofu Pumpkin Pie
Bonnie – Serene Trail
Equipment
- blender or hand mixer
Ingredients
Pie Crust (unless using prepared dough, such as store-bought)
- 1 1/4 cup all-purpose flour, (150g)
- 7 tbsp vegan butter, salted, cold
- 1/4 cup water, cold, (60ml)
Pumpkin Pie Filling
- 8-10 ounces silken tofu, (300g)
- 15 ounces pumpkin purée, (425g)
- 3/4 cup brown sugar, (160g)
- 2 tbsp vegan creamer, or heavy cream
- 1 tbsp cornstarch
- 1/2 tbsp vanilla extract
- 1/2 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
Instructions
For the Pie Crust (skip if using prepared dough)
- Add the flour to a bowl. Cut the cold vegan butter in with a fork or pastry cutter until it's crumbly. Stir in the cold water, a little at a time. Use your hands to bring the dough together into a ball. Work it for 2-3 minutes to ensure all of the dry bits are incorporated.
- Flatten the dough into a thick disc and wrap it in plastic or another air-tight container. Refrigerate it for 30 minutes.
For the Pumpkin Pie Filling
- Place an oven rack in the bottom third of the oven and then preheat it to 350° (180°). Roll the dough out and place it in the pie pan. Roll any excess dough onto itself and press it into a decorative pattern. Place this back in the fridge for now.
- Blend all of the pie filling ingredients together until its smooth and creamy. Pour it into the crust. Gently shake and tap the pie pan to get the bubbles to rise to the top. Then, smooth out the top with the back of a spoon.
- Bake the pie for 35-40 minutes. Take it out when the edges look set, but the center is still slightly jiggly. Let it cool at room temperature for 2 hours. Then, cover it and refrigerate it overnight, if possible, or for at least 4 hours.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
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