Tofu Pumpkin Pie

4.5
(33)

A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

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Prep Time:
5 mins
Cook Time:
55 mins
Additional Time:
1 hrs
Total Time:
2 hrs
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 1 (10.5 ounce) package silken tofu, drained

  • 1 (16 ounce) can pumpkin puree

  • ¾ cup white sugar

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 1 (9 inch) unbaked pie crust

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).

  2. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.

  3. Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.

Editor's Notes:

If cooking for an allergen-sensitive person, double check the pie crust ingredients.

Vegan pie crusts can be made with shortening, vegan margarine, or oil.

Nutrition Facts (per serving)

230 Calories
9g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 230
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 11%
Sodium 413mg 18%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Total Sugars 21g
Protein 5g
Vitamin C 3mg 13%
Calcium 33mg 3%
Iron 2mg 10%
Potassium 208mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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