Tofu Pumpkin Pie

In this day and age of food allergies, it is often necessary to look for alternatives to our old family favorites--especially when feeding guests.  If you are in need of a non-dairy pumpkin pie recipe that doesn't use eggs, look no further!  I found this recipe in Vegetarian Times magazine back in November, 1993 and have used it ever since! I have had many people eat it and not know it had tofu in it!  Shhh! Don't tell them it has tofu in it until AFTER they tell you how good it is!


Tofu Pumpkin Pie


It is best to make this pie a day in advance so the filling can firm up in the refrigerator.


16 oz can pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1/4 cup light olive oil
1 tsp vanilla
1 cup brown sugar
1 Tbsp molasses
3/4 lb. soft tofu, drained
1 unbaked pie shell


Preheat oven to 350 degrees.  In blender or food processor, combine all ingredients except tofu.  Pulse until well blended.  Break tofu into 1 1/2 inch chunks.  Add tofu to fulling mixture, a chunk at a time; blend after each addition.  When all tofu has been added, pour filling mixture into pie crust.  Bake one hour.  Filling will be very soft when you first remove pie from oven but will firm up as it chills.