Back in the very early days of dairy-free, tofu pumpkin pie recipes popped up to save dessert lovers over the holidays. And despite all of the options that have emerged, it’s persisted over the years as a favorite for so many people. I’m not surprised, really. The consistency and taste of this pie is pretty spot on and delicious.
The Dairy-Free Tofu Pumpkin Pie Recipe with Options for Everyone
This is one of the very few dairy-free tofu pumpkin pie recipes out there. Most are vegan. Don’t worry, we do have an egg-free option, if you need it. But using eggs elevates this pie on the dessert table. The recipe was originally shared with us as a sample recipe from Recipes for Dairy-Free Living by Denise Jardine back in 2006. We’ve since updated it a bit, added options, and also have answers to FAQs.
Do I Have to Use Silken Tofu Specifically?
I recommend it for the smoothest, creamiest filling. If you use regular, non-silken tofu, the tofu taste and texture will be slightly more pronounced.
Where Can I Find Silken Tofu?
Look for it in both the refrigerated section with the other tofu in your grocery store, and on the shelf in the Asian section. Mori-nu is the most popular brand, and it’s technically shelf stable. But some stores put it in the refrigerator anyway. You can also order it online.
Help! I Need a Soy-Free Pumpkin Pie!
Can I Use Maple Syrup instead of Molasses?
Just a touch of molasses adds depth to the flavor. You can use maple syrup, but it will provide a little more sweetness and a touch less richness. It should still be good though!
Can I Substitute Pumpkin Pie Spice for the Spices?
Yes, can use 2 3/4 teaspoons pumpkin pie spice in place of all of the spices. Classic recipes only use around 2 teaspoons of pumpkin pie spice, but Denise uses a heavier hand. Go ahead and spice up or down to taste!
Special Diet Notes: Perfect Pumpkin Pie
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and vegetarian.
For egg-free and vegan tofu pumpkin pie, you can simply omit the eggs and bake it in a regular (not deep dish) pie crust. The pie will be a little more dense, but it will still be delicious!
For gluten-free dairy-free tofu pumpkin pie, get Wholly Wholesome Gluten-free Pie Crusts or get a Gluten-Free Pie Crust Mix. Most brands are dairy-free, and can be prepared with dairy-free buttery sticks or non-hydrogenated shortening.
- 1¼ cups all-purpose flour (see gluten-free option in post above)
- ¼ cup pecans, minced (see nut-free option in post above)
- 1 tablespoon packed light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons dairy-free buttery sticks or shortening, chilled
- ¼ cup plain dairy-free milk alternative, lukewarm
- 1 (10.5-ounce) package firm silken tofu
- 2 large eggs (see egg-free option in post above)
- ½ cup packed light brown sugar
- ¼ cup sugar
- 2 teaspoons molasses
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 (15-ounce) can solid pack pumpkin puree
- 16 Candied or toasted pecans halves, for garnish (optional; omit for nut-free)
- In a large bowl, whisk together the flour, pecans, sugar, baking powder, and salt.
- Add the buttery sticks or shortening and whisk until the mixture resembles coarse sand.
- Add the milk beverage and mix quickly with your hands until the dough forms a shaggy ball. Do not overwork the dough.
- Form the dough into a slightly flattened disk and place it between two sheets of plastic wrap.
- Using a rolling pin, roll out the dough to form a circle 11 to 12 inches in diameter, by periodically lifting and repositioning the plastic wrap over the dough.
- Remove the top layer of plastic wrap and invert the dough into a 9-inch deep-dish pie pan.
- Gently press the dough into the pan. Peel off and discard the plastic.
- Leave ½ inch of dough hanging over the rim of the pan and remove any excess dough by trimming with kitchen scissors.
- Turn the overhanging dough under toward the inside of the pan to form a rim.
- Pinch the dough between your thumb and index finger to form a fluted edge around the top edge of the pan.
- Preheat your oven to 425°F.
- Put the tofu and eggs in your blender, and blend until creamy, about 2 minutes. Stop to scrape down the sides of the blender, as needed.
- Add the sugars, molasses, spices, and salt and blend. Add the pumpkin and blend until the mixture is smooth, about 3 minutes.
- Pour the filling into the prepared pie pan and smooth out the top with a spatula.
- Place the pie on a cookie sheet and bake for 15 minutes. Decrease the oven temperature to 350°F and continue baking for 40 to 45 minutes, or until the crust is golden and the pie is just firm in the center.
- Place the pie on a wire rack. Lightly press the pecan halves into the hot filling, if using. Let cool to room temperature.
- The pie can be refrigerated before serving and will firm up more as it chills.