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Tofu Pumpkin Pie - Dairy Free, Low-Fat

A fan favorite! It's that time again for delicious non-dairy tofu pumpkin pie made with rich, creamy Mori-Nu Silken Tofu. This low-fat holiday dessert has all the joy of pumpkin pie without the dairy and calories.


Tofu Pumpkin Pie - Silken Tofu Mori-Nu


1-1/2 packages Morinaga Silken Tofu – Lite Firm, Firm, or Extra Firm (depending on desired consistency)

1 cups canned or cooked pumpkin

2/3 cup honey (or sweetener of choice)

1 tsp. vanilla

1 Tbsp. pumpkin pie spice or next 4 ingredients:

1-1/2 tsp. ground cinnamon

3/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1 unbaked 9″ pastry crust


Pre-heat oven to 350 degrees.

Blend Morinaga Silken Tofu – Lite Firm in a food processor or blender until creamy smooth. Add pumpkin, honey, vanilla and spices; blend well.

Pour into a 9″ unbaked deep dish pie shell. Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean. Cool and serve.




  • Extra Firm

  • Lite Firm

Previous Recipe Vegan Tofu Blintzes with Blueberry Sauce
Next Recipe Italian Cheesecake


Carole - March 12, 2024

I’ve made this recipe for years. My FIL had it a few times. The first time he said, ‘this is the real deal, none of that tofu stuff’. My MIL looked at me and smiled. lol We told him after the fact, and he was amazed by how good it was. It’s definitely our go-to.

Yolanda Pavey - January 30, 2023

I used both boxes of tofu and the whole can of pumpkin purée. Increased maple syrup to one cup and increased spices accordingly. Cooked longer but delicious!!! Great recipe!

Mori-Nu - January 23, 2023

Hi Yolanda – Thanks for your comments and question. Yes, the pie filling can be prepared the night before and stored in the refrigerator overnight. But the next day, prior to putting the filling into the pie crust, we suggest you let the filling come to room temperature. This is important for the baking time. Enjoy!

Yolanda de la Cruz - January 23, 2023

This ingredient is a very good answer for one with egg allergies. My question is can this pie filling be mixed the night before and stored in the refrigerator baked the next day? I am new to baking with Tofu, but this seems like a great substitute many of my dishes that require eggs. Any information or recipes you can share with me is appreciated. Thank you.

Ann - December 6, 2021

The best vegan pumpkin pie recipe in existence. Gracing our Thanksgiving table for many years.

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