Crustless Pumpkin Pie Made with Tofu No Milk or Eggs
Indulge in a guilt-free dessert this holiday season with our Crustless Pumpkin Pie made with tofu—no milk or eggs required! This vegan-friendly recipe combines creamy silken tofu with rich pumpkin puree, naturally sweetened with maple syrup and a touch of brown sugar, for a luscious filling that’s perfectly spiced with cinnamon and pumpkin pie spice. Without the crust, this pie is lower in carbs while still delivering all the warm, cozy flavors you love. The easy prep involves blending all the ingredients before baking, and the result is a silky, custard-like texture that sets beautifully after chilling. Whether you're catering to dietary restrictions or simply exploring plant-based options, this crustless pumpkin pie is guaranteed to impress. Serve chilled with a dollop of dairy-free whipped topping for a truly delightful treat! Keywords: vegan pumpkin pie, crustless dessert, dairy-free pie, eggless pumpkin pie, easy plant-based desserts.
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Recipe Information
Ingredients
- 15 oz Pumpkin puree (unsweetened)
- 12 oz Silken tofu
- 0.5 cup Maple syrup
- 0.25 cup Brown sugar
- 3 tbsp Cornstarch
- 2 tsp Vanilla extract
- 2 tsp Pumpkin pie spice
- 1 tsp Ground cinnamon
- 0.25 tsp Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with a light coating of oil or non-stick cooking spray.
In a blender or food processor, combine the silken tofu and pumpkin puree. Blend until smooth and creamy.
Add the maple syrup, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt to the blender. Blend again until fully combined and smooth.
Pour the mixture into the greased pie dish, spreading it out evenly with a spatula.
Tap the pie dish gently on the counter a few times to release any air bubbles in the mixture.
Place the pie dish in the preheated oven and bake for 60 minutes, or until the edges are set and the center looks slightly jiggly.
Remove the pie from the oven and allow it to cool at room temperature for about 1 hour.
Once cool, transfer the pie to the refrigerator and chill for at least 4 hours (or overnight) to fully set.
Slice the pie into 8 servings and enjoy as is or with your favorite dairy-free whipped topping!
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 158.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1406 mg | 108% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
