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Tofu Pumpkin Pie Fat: 5g | Protein: 41g | Carbs: 27g | Servings: 6 A perfect vegan dessert for the holidays! Ingredients: 1 29oz canned pumpkin 1 1/2 cups sugar (or the equivalent in substitute) 1 tsp salt 2 tsp pumpkin pie spice 1 16oz silken tofu (firm) 2 unbaked 9 inch pie shells Instructions: 1. Mix together the pumpkin, salt, sugar, and pie spice. 2. Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour into the pie shells. 3. Bake in preheated oven at 425 degrees for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean. Yields: 2 pies (6 servings each) Back to Recipes.