Pumpkin Pie with Tofu

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Julie W.


1 unbaked pie crust
1 15 oz can canned pumpkin or squash
6 oz extra firm silken tofu
2 eggs, lightly beaten
1 cup sugar or 3/4 cup honey
1/4 tsp salt
3/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
dash cloves


Preheat oven to 350 °F. Press pie crust into 9 inch pie pan. Set aside. In a food processor bowl or blender, combine pumpkin, tofu, eggs, sugar and spices.

Process until smooth. Pour into unbaked crust. Bake for 50 – 60 minutes or until filling is set. Filling will appear soft but will become firmer as it chills.


The tofu replaces the dairy products in this recipe. It is so good and smooth.


To avoid wheat or gluten, select a wheat and/or gluten-free pie crust recipe from Safe Eats.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

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