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–+ servings
A slice of pumpkin pie topped with whipped cream and a sprinkle of cinnamon sits on a speckled plate with a fork beside it.
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Silken Tofu Pumpkin Pie

This vegan pumpkin pie is creamy and sliceable with silken tofu and pumpkin puree blended with warm spices. As rich as the classic with no eggs or dairy!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Desserts
Cuisine: American
Diet: Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: easy pumpkin pie, pumpkin pie, tofu pumpkin pie, vegan pumpkin pie
Servings: 8 slices
Author: Sarah Bond

Ingredients

  • 1 15-oz can pumpkin puree not pumpkin pie filling
  • 1 16-oz package silken tofu
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 Tbsp pumpkin spice seasoning
  • ½ tsp salt
  • 1 deep-dish ready-to-bake pie crust

Instructions

  • Preheat oven to 450°F (232°C).
  • Blend: In a blender, combine 1 15-oz can pumpkin puree, 1 16-oz package silken tofu, ½ cup granulated sugar, ½ cup dark brown sugar, 1 Tbsp pumpkin spice seasoning, and ½ tsp salt.
    Overhead view of a blender containing brown sugar, cinnamon, salt, and other ingredients, ready to be mixed.
  • Tap: Firmly tap the blender on the counter many times to remove the bubbles from the mixture.
    Top view of a blender filled with thick, smooth yellow-orange liquid, likely a blended soup or sauce, on a light-colored surface.
  • Assemble: Pour pumpkin mixture into 1 deep-dish ready-to-bake pie crust until mixture is level with the top of the crust.
    (You may have a little filling leftover. Pour it into a glass and refrigerate as a little no-bake custard!)
    Unbaked pie crust filled with smooth yellow pumpkin pie filling, viewed from above on a light surface.
  • Bake: Transfer pie to the oven on the lowest rack. Bake at 450°F (232°C) for 15 minutes. Reduce oven temperature to 350°F (176°C) and continue baking for 45 minutes.
    Pie is finished when the crust is golden brown, and the pie is firm around the edges. It may still jiggle a little in the middle, but will continue to firm as it cools.
    If crust darkens too quickly, a pie shield or foil around the edges will prevent further browning.
    Pumpkin pie in a pie tin on a table, surrounded by a plate with forks, a pie server, a napkin, a small bowl of cinnamon, and two mugs of dark liquid.
  • Cool: Let pie cool on the counter for at least one hour before slicing to allow it to fully set.
    After cooling on the counter, you can loosely cover and transfer it to the refrigerator until ready to eat.
    Pumpkin pie sliced into eight pieces, each topped with whipped cream, sits on a table with a pie server, mugs, plates, forks, and an orange napkin.
  • Serve: Slice into eight pieces, cleaning the knife between each slice. Serve with whipped cream!
    A slice of pumpkin pie topped with whipped cream and a sprinkle of cinnamon sits on a speckled plate with a fork beside it.

Notes

You don't need to blind-bake most store-bought crusts. If you're using a homemade pie crust, blind-bake it before adding pumpkin filling to prevent the bottom from being soggy when finished 
Storage: Once fully cooled, loosely cover the pie and refrigerate for up to 4 days. The custard filling is dairy-free, but it still needs to be kept cold like a traditional pumpkin pie. This pie also freezes well: wrap individual slices tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
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