Vegan Pumpkin Pie.

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 473.6
  • Total Fat: 20.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.1 mg
  • Total Carbs: 65.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.0 g

View full nutritional breakdown of Vegan Pumpkin Pie. calories by ingredient


Not at all healthy. Not at all healthy.
Number of Servings: 8


    1 9-inch pie pan.

    2 c. flour.
    2/3 c. oil
    1/2 c. sugar.
    Ice water by the tablespoon, if needed.

    Pie filling:
    1 c. pumpkin.
    1 block tofu, any kind.
    1 c. sugar.
    1 tsp. cinnamon.
    1/4 tsp. cloves, nutmeg, and ginger each.
    1/4 tsp. salt.


Pre-heat oven to 450 degrees.

To make crust:
Sift together flour and sugar.
Add oil.
Mix together.
(This crust tends to be very sticky, don't be surprised if it's not very dough-like.)
Bake for 5 minutes.
Put foil on the sides of crust so it doesn't burn.

Pie filling:
Process tofu until smooth.
Cream pumpkin and sugar.
Add tofu, spices, and salt.
Mix well.
Fill pie.
Bake at 450 for 15 minutes, and then at 350 for 45 minutes.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user MEEGHAN132.