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Tofu Pumpkin Pie


  • 1 (16 ounce) can pureed pumpkin
  • 3/4 cup Sugar in the Raw
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (10-12 ounce) package soft tofu, processed in blender until smooth
  • 1 (9-inch) unbaked pie shell


  1. Heat oven to 425 degrees F.
  2. Cream the pumpkin and sugar. Add salt, spices and tofu; mix thoroughly until smooth. Pour mixture into pie shell and bake for 15 minutes.
  3. Lower heat to 350 degrees F and bake for another 40 minutes.
  4. Chill and serve.
  5. Top with non-dairy topping.

Yield: 8 servings

Source: Our Daily Bread

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