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The Vegan Divas Cookbook: Pumpkin Pie


After living in the U.S. for several years, I’ve come to realize that Thanksgiving without pumpkin pie is, well, downright un-American. But this silky pie is so good, you’ll probably want to eat it more often than once a year. Make sure to use a deep-dish pie pan so there will be enough room for all the gorgeous pumpkin filling.


Pumpkin Pie Filling

  • 2 1/4 cups (510 g/18 oz.) drained silken soft tofu
  • 1 cup (240 g/8.4 oz.) canned organic pumpkin purée
  • 1 cup plus 1 Tbsp. (227 g/8 oz.) vegan cream cheese, cut into 1-inch chunks
  • 1 1/4 cups (250 g/8.8 oz.) evaporated cane juice sugar
  • 1/2 tsp. (0.5 g/0.02 oz.) freshly grated nutmeg
  • 1/2 tsp. (1 g/0.03 oz.) ground cinnamon
  • 1/2 tsp. (1 g/0.03 oz.) ground cloves
  • 1 Tbsp. (15 g/0.5 oz.) vanilla extract
  • Classic Vegan Pie Crust from The Vegan Divas Cookbook, prepared in a deep-dish pie pan


Pumpkin Pie Filling


Preheat the oven to 325 degrees.

Place the tofu and pumpkin purée in the bowl of a food processor, and process until smooth, about 45 seconds. Add the chunks of vegan cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared piecrust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly, but should not be liquid). Turn the oven off and allow the pie to sit in the oven for another 30 minutes. Transfer to a wire rack and cool completely.

Refrigerate the pie for at least 4 hours before serving.