Pumpkin Pie

This recipe was adapted from a recipe I found on vegweb.com. I have made it once before and added a bit of pumpkin seeds to the top. This was the first Thanksgiving pie I made this year. I prepared it a few days in advance and put it in the freezer before baking it. On Wednesday night I’ll take it out to defrost and I’ll bake it Thursday morning. Can’t wait!


  • 1 can pureed pumpkin
  • 3/4 cup of maple syrup or agave nectar
  • 1 package of silken (or soft) tofu (10-12 oz.) (not the lowfat kind, or else it will taste funny!)
  • 3-4 tbs. cornstarch (very important!)
  • 1 unbaked vegan pie shell (9 in.)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves

1. Blend it

  • Using a food processor or blender (I’ve tried both and found a food processor works best), blend the pumpkin puree until smooth and creamy
  • Add the tofu and maple syrup and pulse until well mixed
  • Add the cornstarch and pulse again until smooth

2. Spice it up

  • Add the spices and blend until incorporated evenly

3. Bake it

  • Preheat the oven to 425 degrees F.
  • Pour the blended pumpkin mixture into the pie shell
  • Lift pie shell about 1 inch off the counter and drop a few times to settle the mixture in the crust, don’t do this too hard or you will break your crust
  • Bake the pie for 15 min.
  • Lower heat to 350 degrees and bake for another 60 min.

4. Enjoy!

  • Chill and serve with vegan ice cream

One response

  1. Pingback: Happy Thanksgiving! | Small Vegan, Big City

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