Vegan Chocolate Pumpkin Pie

It’s been far too long since I’ve posted a recipe. I got this from a coworker, who actually made this and brought some in today. I’m as far from a vegan as you could imagine, but this is simply one of the best pumpkin pies I’ve ever had. I asked for the recipe and glad to share it here.


  • 1/2 pound firm or extra firm tofu, pressed
  • 1 15 ounce can pumpkin
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup cocoa
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tbsp soy milk
  • 1 pre-made pie crust


Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.

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