Happy Herbivore Recipe

Pumpkin Pie

Servings: 9

This pie is incredible. It's totally crustless but still firms up like the real deal so you can cut individual slices without it falling apart. It's like a little tofu miracle. You can use Mori-Nu (any firmness) or silken tofu. The tofu must be the soft kind -- like a pudding... not the firm block kind of tofu.

Picture of Pumpkin Pie

Additional Info

Recipe added on November 17, 2010 by



Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 9
  • Amount Per Serving
  • Calories 77
  • Fat 0.60g
  • Carbohydrate 16.40g
  • Dietary Fiber1.90g
  • Sugars10.80g
  • Protein2.50g


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