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Vegan Pumpkin Pie

Pumpkin Pie is always a crowd pleaser during the holiday season. But the original pumpkin pie recipes all call for condensed milk and eggs. If your trying to eat healthy or if your a Vegan the pumpkin pie is out of the question for desert. But not anymore! Here is a great recipe.


Side note: Although this is a good tasting pie I think it would be even better if you substituted for the Ginger or just added some Allspice. I say this because when I made it I said to myself and heard other say that it really needed allspice or pumpkin pie seasoning.

Yields: 8 Servings


3/4 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1/3 cup Oil
1 teaspoon Vanilla
1 cup Brown sugar
1 1/2 tablespoon Molasses
1 ea Premade frozen vegan pie crust
3/4 pound Silken (soft) tofu
1 ea 16 oz can of pumpkin puree
1 1/2 teaspoon Cinnamon


Pre-heat oven to 350 degrees.

Combine all ingredients, except for the pie crust, in a food processer or blender and process until smooth.

Pour into pie crust.

Bake for 1 hour.

Chill pie through before serving.

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