Best 4 Pumpkin Tofu Pie Or Pumpkin Tofu Custards Recipes
Indulge in a delightful culinary journey with our collection of pumpkin tofu pie and pumpkin tofu custard recipes. Get ready to surprise your taste buds with these innovative and delectable treats that combine the goodness of pumpkin and tofu. From the classic pumpkin tofu pie with its creamy, smooth filling encased in a flaky crust to the individual pumpkin tofu custards with their delicate texture and rich flavors, this article has something for every pumpkin lover. Embrace the versatility of tofu as it seamlessly blends with the sweet and savory notes of pumpkin, creating a symphony of flavors that will tantalize your senses. Whether you're looking for a comforting dessert to warm your soul or a unique dish to impress your guests, our pumpkin tofu recipes are sure to delight. So, grab your apron and let's embark on a culinary adventure that celebrates the harmonious marriage of pumpkin and tofu.
Here are our top 4 tried and tested recipes!
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
PUMPKIN TOFU PIE (OR PUMPKIN TOFU CUSTARDS)
I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook.
Provided by TigerJo
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
- Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
- Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
- VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.
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
TOFU PUMPKIN PIE
Steps:
- Preheat the oven to 425°F. Press the piecrust into an ungreased 8-inch pie pan.
- Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. (You may have to stop the blender and push down the ingredients a couple of times.) Pour the mixture into the piecrust and bake for 15 minutes. Turn down the oven to 350°F and continue to bake for 20 to 25 minutes, or until the pie filling is set in the center. Remove from the oven and cool completely before serving.
- food trivia
- Pumpkin pie's primitive cousin, pumpkin pudding, originated with the early American colonists in New England. They sliced off the top of a pumpkin and removed the seeds. They then filled the inside with milk, spices, and honey and baked it in hot ashes.
Tips:
- Ensure your tofu is extra firm and well-pressed to remove excess water, ensuring a smooth and creamy texture in your pie or custard.
- For a richer flavor profile, consider using homemade pumpkin puree instead of canned. Roasting your own pumpkin adds a depth of flavor that enhances the overall taste.
- Customize the sweetness level by adjusting the amount of maple syrup or sugar used. Taste the filling before baking and adjust as desired.
- Incorporate your favorite spices, such as cinnamon, nutmeg, ginger, or cloves, to create a warm and inviting aroma and taste. Experiment with different combinations to find your perfect balance.
- For a gluten-free option, use a gluten-free pie crust or make your own using alternative flours like almond flour or oat flour.
- Feel free to add mix-ins like raisins, chopped nuts, or even chocolate chips to enhance the texture and flavor of your pie or custard.
- Don't overmix the filling. Overmixing can result in a tough texture, so gently fold the ingredients together until just combined.
- Allow the pie or custard to cool completely before serving. This helps the flavors to meld and the texture to set properly.
Conclusion:
Pumpkin tofu pie and pumpkin tofu custards offer a delicious and unique twist on classic fall desserts. With their creamy, rich texture, delightful pumpkin flavor, and customizable options, these treats are sure to impress your family and friends. Whether you prefer a traditional pie or individual custards, these recipes provide a perfect balance of flavors and textures. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of pumpkin and tofu.
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