Easiest Pumpkin Pie Ever



  • 15oz can pumpkin puree

  • 1/2 block silken tofu (3/4c)

  • 3 TBSP cornstarch

  • 1c brown sugar

  • 1 1/2 tsp pumpkin pie spice

  • pinch salt

  • 1/8 tsp cinnamon

Preheat your oven to 350F

Blend the can of pumpkin puree, silken tofu and cornstarch together until your mixture is a consistent color and texture. 

Pour mixture into a stand mixer, and add the rest of your ingredients. Mix together on low until all the spices and sugar are incorporated. Pour into a chilled, prepared pie crust

Bake for 45 - 50 minutes. About halfway through, add a crust ring to keep the crust from browning too quickly. There should be a small wobble left in the pie when you remove it. It will set once it sits for a few hours. Let it cool/chill in the refrigerator for at least 4 hours or overnight. 


Pie Crust (Makes 2, 9” pie crusts)

  • 2 ½ cups unbleached all-purpose flour

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • 12 tablespoons (1 stick) vegan butter cut into small cubes and kept cold**

  • 8 TBSP cold water (you may not need all 8 TBSP)

Keep all ingredients and tools in the refrigerator until you are using them! 

In a food processor, pulse together the flour, salt and sugar. Add in your small cubes of butter and pulse until the butter has just started to incorporate into the flour. The flour should feel/look like little pieces of sand. You don’t want any large chunks of butter, but you also don’t want the butter to start to melt into the flour. If your butter has started to melt, you can pause at this point and place your mixture in the refrigerator to chill again. 

Once your mixture is chilled, or continuing from pulsing in your butter, slowly pulse in your VERY COLD water one TBSP at a time. 

You should stop pulsing right before the dough starts to form a ball. Most recipes will say to stop when it becomes a ball because that’s a good indicator of moisture, but that actually means the dough is a little too wet.  

At this point you should take the dough out of the food processor and split it in half, shape it into disks, wrap it tightly in cling wrap and refrigerate for at least an hour.

Once it’s refrigerated, you can take it out and use as needed!