Pumpkin Tofu Pie Maple Tofu Whip ~ Vegan

Updated: Oct 21

This pie has all the elements of a delicious perfectly sweet dessert. Chopped cashews give it a bit of crunch.


Highly Nutritious and Rich in vitamin A. It protects the eyes from age related decline. Supports a strong immune system.


Season/ Autumn

Prep time: 30 minutes

Cook time: 30-40 minutes


Serves 8


Pie Filling

1 15 oz. can ,organic pumpkin

1 package firm tofu, organic

1/2 cup maple syrup

1 tsp, minced fresh ginger, or powder

2 tsp. cinnamon

1/2 tsp. ground clove

1/4 tsp. sea salt

1 tsp. pure vanilla

1/2 cup almond milk, or coconut

1/2 cup chopped cashews for topping.



Slice block of tofu into 4 slices. Lay paper towels on top and bottom of tofu. Remove as much moisture as possible.

Mix all ingredients in a food processor or high powered blender. Blend until creamy. Taste for sweetness and spices. Set aside while making crust.


Grain free pie crust

1 cup almond flour

2 tbs coconut flour

2/3 cup arrowroot flour

1/2 cup refined coconut oil

1 tsp pyslium husk, ground

1 tsp coconut sugar

1/4 tsp salt


Mix all ingredients in a food processor. Make a round disk and wrap in plastic. Chill for 30 minutes. While chilling, preheat oven to 375.


Press the dough into the bottom of pie or tart dish, then up the sides. If crumbles, just press it back together. With a fork, gently poke some holes on the bottom of crust.

Put in freezer for 20 minutes. It is now ready to be pre baked.


On a sheet pan, blind bake for12- 15 minutes, or until it is a light golden color. Take out and place sheet pan on a rack. Slowly pour pie filling into pre baked pie crust.

Do not go to the top of crust. If there is extra filling you can bake it in an oiled ramekin to make a pumpkin mousse.

Lower oven to 350. Bake filling for 30 minutes, or until it feels set. Bake a day before, or several hours before serving. It needs time to chill and set.


Maple Tofu Whip

1 package firm tofu, organic

1/2 cup maple syrup

1 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. vanilla

pinch sea salt

1 tbsp. coconut or canola oil

1/4 cup almond milk



Slice block of tofu into 4 slices. Lay paper towels on top and bottom of tofu. Remove as much moisture as possible.


Mix all ingredients in a food processor or high powered blender. Blend until creamy. Taste for sweetness and spices. Put in refrigerator to chill and set. At least two hours, or over night.


Slice pie and top with a large dollop of maple tofu whip. Sprinkle some cashews on top. If using whole nutmeg, grate some on top for garnish. Sprinkle a little if powder.



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