Vegan Pumpkin Pie

For fresh pumpkin purée: Halve and remove the seeds of sugar pumpkins, place cut-side down in a baking dish, cover with foil, and bake at 375°F for 90 minutes. Scoop out the flesh and purée until smooth.

Serves: 8Hands-on: 5 minutesTotal: 1 hourDifficulty: Easy

Serves: 8

Ingredients

  • 2 cups pumpkin purée
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 10 oz. firm tofu, drained and patted dry
  • ½ package (16 oz.) vegan pie dough, pressed into a pie plate

Directions

  • Preheat oven to 425°F.
  • In a food processor, blend pumpkin, brown sugar, sugar, salt, cinnamon, ginger, cloves, nutmeg, allspice, and tofu until smooth. Pour into prepared pie crust and smooth with a spatula.
  • Bake for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40 minutes, until crust is golden brown. Filling may still be somewhat wobbly. Chill for several hours before serving.

Recipe Information

Serves: 8

Ingredients

  • 2 cups pumpkin purée
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 10 oz. firm tofu, drained and patted dry
  • ½ package (16 oz.) vegan pie dough, pressed into a pie plate

Directions

  • Preheat oven to 425°F.
  • In a food processor, blend pumpkin, brown sugar, sugar, salt, cinnamon, ginger, cloves, nutmeg, allspice, and tofu until smooth. Pour into prepared pie crust and smooth with a spatula.
  • Bake for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40 minutes, until crust is golden brown. Filling may still be somewhat wobbly. Chill for several hours before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium260mg
Total Carbohydrate27g
Dietary Fiber2g
Sugars22g
Protein4g