Pumpkin Pie


One of the greatest things about fall is the abundance of pumpkins and dishes created with pumpkins. One of the traditional desserts I make year after year is pumpkin pie. My all-time favorite recipe comes from Tofu Cookery by Louise Hagler. I’ve tried other vegan pumpkin pies and none come close to this recipe. The firm tofu in the recipe really gives the pie the texture it needs to have the delectable mouth feel that it does. The pie is spiced perfectly with just the right amount of sweetness. Top it off with your favorite vegan whipped cream, and this dessert is pure heaven.

Pumpkin Pie
Pumpkin pie slice with soy whipped cream

This dessert gets a standing ovation and a solid 5 out of 5 carrots on my veganlicious scale!


7 responses to “Pumpkin Pie”

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  2. That is some high praise indeed – 5 carrots! Do you know if this recipe is on the interwebz anywhere?
    I’ve been asked to make a load of pumpkin pies for an omni restaurant so I want them to be the best fricking pies in the world!

    • Jeni T – I didn’t find the recipe available immediately online (and want to respect the copywright of Louise Hagler’s work, so didn’t type out the recipe). You may be able to find it though doing a more extensive search, typing in the book name and author. Or you can buy the book Tofu Cookery. I’ve used a lot of recipes out of it with success and I also know that it is one of Isa Chandra Moskowitz’s favorite vegan cookbooks, so it shouldn’t disappoint!