Best 5 Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs Recipes
Indulge in a delightful twist on the classic pumpkin pie with our collection of crustless pumpkin pie recipes. These innovative pies offer a healthier and more inclusive alternative, catering to vegan, gluten-free, and allergy-sensitive individuals. Discover a variety of options, including a tofu-based pie with a creamy and protein-packed filling, a luscious no-bake pie perfect for summer gatherings, and an oatmeal-crusted pie that adds a delightful crunch. Each recipe is carefully crafted to deliver the perfect balance of flavors and textures, making them a perfect addition to your holiday table or any special occasion.
Here are our top 5 tried and tested recipes!
TOFU PUMPKIN PIE
A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.
Provided by Christopher Sherlock
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
- 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.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g
CRUSTLESS PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)
Make and share this Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs) recipe from Food.com.
Provided by smelly0610
Categories Pie
Time 11m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.
EASY CRUSTLESS PUMPKIN PIE
Very easy.
Provided by Elaine S.
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
- Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g
CRUSTLESS PUMPKIN PIE
This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
- Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
CRUSTLESS PUMPKIN PIE
Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.-Thelia Busse, Cresco, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.
Nutrition Facts : Calories 116 calories (3g saturated fat), Fat 2mg cholesterol, Cholesterol 166mg sodium, Sodium 16g carbohydrate, Carbohydrate 7g protein.
Tips:
- Using silken tofu gives the pie a smooth and creamy texture.
- If you don't have a high-powered blender, you can grate the tofu first.
- Be sure to drain the tofu well before using it.
- Adding a little cornstarch to the pie filling will help to thicken it.
- Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, cloves, and allspice. You can make your own or buy it pre-made.
- You can use any type of sweetener you like, such as sugar, honey, or maple syrup.
- Bake the pie until the center is set and a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving.
Conclusion:
This crustless pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with simple ingredients, such as tofu, pumpkin puree, and pumpkin pie spice, and it is naturally vegan and gluten-free. The pie is creamy and smooth, with a rich pumpkin flavor. It can be served with whipped cream, ice cream, or your favorite topping.
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