Nettie Cronish's Pumpkin Pie with Tofu
Indulge in the creamy, plant-based delight of Nettie Cronish's Pumpkin Pie with Tofu, a modern twist on a classic dessert that's perfect for any fall gathering. This vegan pumpkin pie features a luscious filling made from velvety silken tofu and pumpkin puree, blended together for an irresistibly smooth texture. Naturally sweetened with brown sugar and a touch of maple syrup, and spiced with warm notes of cinnamon, ginger, and nutmeg, this pie delivers all the cozy flavors of autumn. Nestled in a flaky 9-inch pie crust (store-bought or homemade), it bakes to perfection in just an hour and sets beautifully as it cools. Whether served chilled or at room temperature, this easy-to-make dessert is not only dairy-free but also rich in plant-based goodness—making it a crowd-pleasing option for vegans and non-vegans alike. Perfect for Thanksgiving or any occasion that calls for a show-stopping seasonal treat, don’t forget to top it with a dollop of dairy-free whipped cream for the ultimate finishing touch!
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Ingredients
- 2 cups Pumpkin puree
- 1 block (approximately 12 ounces) Silken tofu
- 3/4 cup Brown sugar
- 2 tablespoons Maple syrup
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1 9-inch shell Store-bought or homemade pie crust
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
If using a store-bought pie crust, ensure it is thawed and ready to use. If making homemade, prepare your crust and fit it into a 9-inch pie pan.
Step 3
In a blender or food processor, combine the pumpkin puree, silken tofu, brown sugar, and maple syrup. Blend until smooth.
Step 4
Add cinnamon, ground ginger, ground nutmeg, and salt to the mixture. Blend again to ensure the spices are evenly distributed.
Step 5
Pour the blended filling into the prepared pie crust, smoothing the top with a spatula.
Step 6
Place the pie on the middle rack of your preheated oven and bake for 60 minutes. The filling will set as it cools.
Step 7
Remove from the oven and allow the pie to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Step 8
Slice and serve chilled or at room temperature. Optionally, garnish with a dollop of dairy-free whipped cream or a sprinkle of cinnamon.
Nutrition Facts
| Serving size | (1225.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2245.1 |
| Total Fat 93.0g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 9.8mg | 0% |
| Sodium 1851.6mg | 0% |
| Total Carbohydrate 328.2g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 155.6g | |
| Protein 38.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1462.4mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1679.7mg | 0% |
Source of Calories