Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Pumpkin Pies

Index » Sweets » Pumpkin Pies


  • 2 cups plain flour
  • 2 tablespoons nutellex
  • 7 tablespoons cold water
  • 1 tablespoon sugar
  • 1 teaspoon allspice

  • ~400g japanese pumpkin, cubed
  • 1/3 cup raw sugar
  • 1 teaspoon each of cinnamon, nutmeg, allspice, ginger

  • 200g firm tofu
  • 2 tablespoons icing sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon cocoa powder
  • 1 teaspoon cinnamon

  • slivered almonds


  1. To make the pastry, rub the margarine into the flour, sugar and spices. Add cold water slowly to make a dough that is not sticky to touch. Put in the fridge of half an hour.
  2. To make the pumpkin pie filling, boil the pumpkin for about 10 minutes in the microwave or until tender. Puree with a blender then stir in the spices and sugar.
  3. To make the chocolate tofu cream, blend the tofu, sugar, oil, cocoa and spices together until smooth.
  4. Roll out the pastry to about 5mm thickness. Cut circles and place in greased cupcake pans. Fill with pumpkin filling and bake for about 20 minutes in a 180 degree oven.
  5. When cool, add a teaspoon of chocolate tofu cream to the top and garnish with a slivered almond. You are so awesome. Makes 24.