Meg’s Favorite Egg-Free Pumpkin Pie

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4 star Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: mom2rora


1 15 oz can pumpkin
2 tsp pumpkin pie spice (optional)
1/2 tsp salt
1/2 cup sugar
2 Tbsp molasses
1 12 oz can evaporated milk
1/2 cup firm tofu


Puree tofu in blender (add water if necessary to achieve smooth consistency). Add the rest of the ingredients and blend until smooth. Pour into safe pie crust and bake at 450 °F for 15 minutes, then reduce oven temperature to 350 °F and bake for approximately 50 minutes.

Pie will be a bit jiggly when removed from oven (unlike an eggy pumpkin pie); let it cool for a bit, then refrigerate. It will firm up beautifully!



To avoid wheat, gluten, grains, etc., make a “custard” by omitting crust and pouring directly into baking dish. Let it chill thoroughly before serving.

To avoid milk, substitute soy or coconut milk.

In place of pumpkin pie spice, you can use 1 tsp cinnamon, and any combination of nutmeg, cloves, allspice, and/or ginger equaling 1 tsp.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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