Tofu Pumpkin Pie

Warm cinnamon, nutmeg, allspice, and vanilla blend with pumpkin and tofu to put a twist on a classic holiday favorite.

  • Servings
    10 - 12 Mini Pies / 1 Regular Size Pie
  • Prep Time
    10 Min
  • Cook Time
    50 Min

Cooking Directions

  • Preheat oven at 350˚F.
  • Add tofu, sugar, lemon, vanilla, cinnamon and salt to a blender or food processor. Puree until smooth (at least 3 minutes). Add in pumpkin, nutmeg, and allspice and puree an additional minute.
  • Pour filling into prepared crust and smooth surface.
  • Bake pie at 350˚ for 30 minutes (for mini pies) or 40-50 minutes for regular size pie, until the top has browned thoroughly. Cool and Serve.

In this Recipe


  • 1 pkg. House Foods Tofu Firm, drained well
  • ¾ cup vegan sugar
  • 2½ Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • 1 cup pumpkin puree
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • (optional: pinch of ground ginger)
  • 1 9-inch graham cracker pie crust or 10-12 mini graham cracker pie crust


1 mini pie/1 slice
Amount per serving
Calories 200
% Daily Value*
Fat 8g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 250mg
Fiber 1g
Sugar 21g
Protein 5g

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