Pumpkin Pie

Servings: 8    Calories: 157    Carb: 11g     Protein: 5g     Fat: 9g



1 package silken tofu, pressed with paper towels to remove excess water

1 can of pure pumpkin puree (not pumpkin pie filling)

1 organic whole wheat frozen pie crust (you can always use gluten free frozen crust)

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

2 organic Stevia packets

2 tablespoons Walden Farms pancake syrup


Topping (optional):

1-2 tablespoons dairy-free whipped cream (So Delicious brand)



  1. Pre-heat oven to 450 degrees
  2. In large mixing bowl combine all ingredients
  3. Mash with potato masher to break up tofu then whisk until the consistency is smooth and everything is well combined (you can also blend for a smoother finish)
  4. Pour batter mixture into pie crust
  5. Bake at 450 degrees for 15 minutes. Turn oven down to 400 and cook for an additional 30-40 minutes until edges begin to brown
  6. Remove from oven and let cool for 10-15 minutes. Place pie in freezer for 15-20-minutess (this will make for cleaner cuts when preparing the pie
  7. Eat immediately or store in fridge! You can also store leftover pieces in freezer

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