Nothing says ‘autumn’ quite like the warm, inviting aroma of a freshly baked pumpkin spice pie. This recipe captures all the classic holiday magic you love, but with a delicious, plant-based twist. We’re swapping out eggs and dairy for creamy silken tofu, creating a filling that’s unbelievably smooth, rich, and packed with the cozy flavors of cinnamon, ginger, and nutmeg. Get ready to bake the perfect centerpiece for your holiday table that everyone can enjoy! This recipe makes one 8- or 9-inch pie, enough for 8 servings.
Ingredients
• For the Filling
• 1 package firm silken tofu, 12.3 ounces or 349 g
• 2 cups or 500 mL pumpkin purée
• 2/3 cup or 170 mL maple syrup
• 1 teaspoon or 5 mL vanilla extract
• 1 1/2 teaspoons or 7 mL cinnamon
• 3/4 teaspoon or 4 mL ground ginger
• 1/4 teaspoon or 1 mL nutmeg
• 1 pinch of ground cloves
• For the Crust
• 1 recipe Oats ‘N’ Flax Crumb Crust
Instructions
1. Prepare your Oats ‘N’ Flax Crumb Crust in an 8- or 9-inch pie pan and set it aside.
2. Preheat the oven to 375°F or 190°C.
3. In a food processor or high-speed blender, blend the firm silken tofu until it is completely creamy and smooth, with no lumps remaining.
4. Add the pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, and cloves to the blender. Blend again until the mixture is well-combined and silky smooth.
5. Pour the pumpkin filling into the prepared crumb crust and smooth the top with a spatula.
6. Bake for 50 to 60 minutes. The pie is done when a toothpick inserted into the center comes out clean or the filling just begins to crack around the edges.
7. Let the pie cool completely on a wire rack, then transfer to the refrigerator to chill for at least 4 hours before serving. Serve chilled with your favorite vegan whipped topping.
Nutritional Information
• Per slice (1/8 of pie)
• Calories: 266
• Protein: 6 g
• Fat: 11 g
• Carbohydrate: 37 g
• Dietary Fibre: 4 g
• Sugars: 19 g
• Sodium: 42 mg
• Potassium: 392 mg
• Vitamin A: 162 mcg
• Vitamin C: 3 mg
• Calcium: 65 mg
• Iron: 2 mg
Pro Tips
• Use firm *silken* tofu, not regular firm block tofu. Silken tofu is essential for achieving the perfectly smooth, creamy, custard-like texture for the pie filling.
• Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which will alter the recipe’s flavor and sweetness.
• Chilling is a crucial step, not an optional one! Let the pie cool completely, then refrigerate for at least 4 hours (or overnight) to allow the filling to fully set. This ensures clean, beautiful slices.
FAQ
Q: Why use silken tofu in this vegetarian pumpkin pie
A: Silken tofu is the key to creating a rich, creamy, and custard-like texture without any eggs or dairy. It blends into a perfectly smooth base that mimics traditional pumpkin pie filling, while also adding a boost of plant-based protein.
Q: Can I use a different type of tofu for this pie
A: For the best results, you must use firm or extra-firm *silken* tofu. Regular block tofu has a different texture and water content, and it will not blend into the silky smooth consistency needed for this pie filling. Using block tofu will result in a grainy, dense texture.
Q: Is this pumpkin pie a good source of vegetarian protein
A: Yes, for a dessert, this pie is a decent source of vegetarian protein. Each slice contains 6 grams of protein, primarily from the silken tofu in the filling and the oats and flax in the crust. It’s a delicious way to enjoy a classic holiday treat with added nutritional benefits.
Q: How should I store this eggless pumpkin pie
A: This pie should be stored in the refrigerator. After it has cooled completely and chilled for at least 4 hours to set, cover it loosely with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 4-5 days.
