Nutrition
Calories: 288kcal | Carbohydrates: 39g | Protein: 20g | Fat: 3g | Fiber: 9g
This Pumpkin Pie is 30% protein without any protein powder! The crust has TVP (Textured Vegetable Protein) and the filling is made with Extra Firm Silken Tofu!
Servings
Ingredients
Crust
- 1 1/2 cup TVP Textured Vegetable Protein
- 3 tbsp Ground Flax
- 3 tbsp Light Brown Sugar
- 1 tbsp Flour
- 1/4 tsp Salt
- 2 tbsp Pie Filling after you've made the filling
- 1/4 tsp Cinnamon
Filling
- 15 oz Pumpkin Puree canned
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1/4 cup Flour
- 1/2 cup White Sugar
- 2 tbsp White Sugar in addition to the 1/2 cup
- 1 1/2 tbsp Vanilla Extract
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Cinnamon
Instructions
- Pre-heat oven to 350 F (177 C).
- In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo.
- In a blender, combine pumpkin puree and silken tofu until very creamy.
- In a stand-mixer/with a hand-mixer, combine the pumpkin/tofu mixture (from the blender) with sugar, and vanilla. Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon).
- For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the TVP, flax “egg” goo, 2 tablespoons of your pie filling, cinnamon, brown sugar, salt and flour.
- Take the crust “dough” and spread it evenly onto your pie pan with a spatula or the back of a spoon. Press it down.
- Add the pie filling.
- Bake for about 30 minutes, until the top begins to brown.
- Allow to cool before you serve it. I recommend letting it cool to room temperature on the counter and then chilling in the fridge.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Pumpkin Pie
Did you make this recipe?Mention @proteindeficient.vegan
Gluten-free Option
- Use a 1:1 gluten-free flour (affiliate link) in place of the flour; the one linked is my go-to for gluten-free baking.
Reduced Sugar Option
- Replace the light brown sugar with a 1:1 brown sugar alternative (affiliate link); I prefer this monk fruit option.
Additional Information:
- Once you have finished making your pie filling, set aside 2 tablespoons of it for your pie crust. This will help moisten the TVP mixture so that it’s easily spreadable.
- If you’re not into the high protein TVP crust, you could always use a normal pie crust or just bake the filling in the oven without a pie crust
- Would recommend keeping this in the fridge and eating chilled.
- PS. This has kind of a cheesecake texture and we debated on whether to call this a pie or cheesecake – feel free to let me know which one you think it is!
- If you’re looking for more high protein dessert recipes, be sure to check out my Triple Chocolate Cheesecake and Pumpkin Spice Seitan!
Ingredients
Crust
- TVP – Textured Vegetable Protein – this is a shelf-stable protein source used in a lot of vegan cooking. It’s just de-fatted soy flour! It can be found in most stores near the gluten-free flour options, and you can also buy it online. In most recipes, you’ll see it re-hydrated, but we will be using it dry here!
- Ground flax seed – this is my favorite vegan egg replacement; it seems to keep the crust together really well in this recipe. You can find ground flax at most stores and also purchase it online.
- Brown sugar – you need sugar to sweeten the crust.
- Flour – if you’re gluten-free, I used a 1:1 gluten free baking flour replacement for the pie pictured and it worked great!
- Salt, Cinnamon
- Pie filling – set aside 2 tablespoons of the pie filling to add to the crust.
Filling
- Pumpkin Puree – I used canned, because it’s easier. But you can definitely use fresh!
- Extra Firm Silken Tofu – make sure you’re using silken tofu for this recipe or it will not turn out well. Silken tofu can be found at most grocery stores and also online. I like the shelf-stable brand Mori-Nu, and used their Extra Firm Silken Tofu for this recipe.
- Flour – if you’re gluten-free, I used a 1:1 gluten free baking flour replacement for the pie pictured and it worked great!
- White sugar – I used white sugar for this recipe. If you are trying to reduce your sugar intake, a sugar alternative may work, but I haven’t tried doing that so I don’t have any recommendations. If you make a reduced sugar version of this though, I would love to hear what you did and how it turned out!
- Vanilla
- Salt
- Pumpkin pie spice
- Cinnamon
Directions
- Pre-heat the oven to 350 F (177 C).
- In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo that will work as our vegan egg replacement.
- In a blender, combine the pumpkin puree and silken tofu until very creamy.
- In a bowl, combine the pumpkin puree/tofu mixture (from the blender) with white sugar, and vanilla.
- Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon). Put aside 2 tablespoons of the filling for making the crust.
- For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the dry TVP, flax “egg” goo, 2 tablespoons of the pie filling, cinnamon, brown sugar, salt and flour.
- Take the crust “dough” and spread it evenly onto and up the sides of the pie pan. I typically use a spatula or the back of a spoon. Press it down to form a nice, cohesive crust.
- Add pie filling to the pie pan on top of the crust.
- Bake for about 35-45 minutes, until the top begins to brown.
- It will still be a little jiggly in the middle when it’s done. The outside should be firm though.
- Allow to cool before you cut it. I would wait at least 2 hours or so.
Silly Little Haiku
Tofu Pumpkin Pie
It sounds weird but it tastes good
I will eat it all
Author
Protein Deficient Vegan
I made this and was surprised how well tvp works for a crust. I typically only use tvp for mock taco meat, but it works pretty well here, all things considered.
I’m still surprised at how well the TVP works for the crust lol
Also, the recipe has the filling made first with 1 can of pumpkin puree, though later, the crust needs two tbsp pumpkin puree. Following the steps, I had already made the filling — so I just used two tbsp of filling instead , as I hadn’t put the 2 tbsp filling aside.
Thank you so much for pointing this out; I read through it a few times and didn’t realize how confusing it was because I already knew about it lol. I’ve updated both of the pie recipes ??
I made this for Thanksgiving! The filling was the best vegan pumpkin pie filling I’ve made, and I’ve tried several different recipes. The crust though… it was weird. I will definitely make this again, but I’m going to make a regular pie crust. I like the idea of the high protein crust, but the only part that stayed crispy was the top part that the filling didn’t touch. The rest of the crust ended up with a chewy texture, which was somewhat off-putting for me. Now some people might enjoy a nice meaty pie crust, or endure it if it means avoiding the Demon Carb. Carbs for me next time though.
Totally fair! I definitely wouldn’t compare it to a standard pumpkin pie, but would compare it to a protein bar or something similar! I bet it would be even tastier with a regular pie crust 🙂
Best pumpkin pie ever! No chance somebody would know this is vegan.
Thank you!! It’s my favorite pumpkin pie I’ve ever tried! 🙂