Pumpkin Pie Made With Tofu (No Milk or Eggs)

From: ShortieNJ

On Aug 15, 2008

not sure if this had an odd taste because i didn't let it refrigerate long enough...or because i forgot the salt. but, still quite good - i'll be making this again

From: Gabri

On Dec 17, 2007

I don't want to give this a rating yet because I think I messed up. I used the suggestion to skip the pie crust and use a pam sprayed pie pan, then I used brown sugar substitute (Sugar Twin) instead of the real thing. I may overdone it on the spices because I was worried about the tofu picking up enough flavor. So as I made it, it was not good; in fact we all tasted it and ended up throwing it out. I really like the concept and think tofu is a great substitute for milk and eggs. I will probably try this again in the future.

From: Erica June

On Nov 1, 2007

My first attempt at vegan baking for non-vegans, and everyone was asking for the recipe. I even used half splenda half sugar, to make the recipe even more healthy. Not only did the recipe taste great, but it was VERY easy to make!

From: Roosie

On Dec 10, 2004

Highly recommended! The only other pumpkin pie I've made, honestly is the Libby's Famous Pumpkin Pie (see Libby's Famous Pumpkin Pie) that's on the back of the can of pumpkin. I haven't had it in a while, though. I this is actually surprisingly rich. I think the density of the tofu gives it that feeling. I like the fact that this has a fair ammount of spice- the spices aren't overwhelming and help to cover any tofu flavor that might show through. Lovely and pumpkiny- I usually prefer my pumpkin pie with whipped cream, but this is so rich-tasting that its great as-is. I scaled down the recipe to 2 servings, since BF doesn't like pumpkin pie and used the following measures: 4oz pumkin puree, 3 Tbs brown sugar, pinch of salt, 1/2 tsp cinnamon, 1/8 tsp ginger, 1/16 tsp each cloves and allspice (I just filled up my 1/8 tsp with half of each) and 2.5oz tofu. I don't like pie crust (I know, I'm a freak), so I followed your advice and just sprayed the dish with some canola spray first. Worked great. Honestly, I'm not sure how long I cooked this- Just sort of kept an eye on it. Definitely doesn't taste like this is made with tofu- it would be really easy to fool family and friends with this. Very tasty. Thanks Rita!!