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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
John Gammon
[email protected]Overall, I really enjoyed this crustless pumpkin pie. It's a healthy and delicious dessert that's perfect for the fall season.
Effervescent Crone (Full up on Crazy)
[email protected]This pie is delicious, but it's definitely not low-calorie. It's a special occasion dessert.
zanatul Furdous
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for a fall gathering.
Bailey Trott
[email protected]This pie is a great way to get your kids to eat their vegetables. They'll never guess that there's tofu in it!
Murphy Kester
[email protected]I'm not a baker, but I was able to make this pie without any problems. It's a great recipe for beginners.
Corky Cherry
[email protected]This recipe is a bit time-consuming, but it's worth it. The pie is delicious!
John Tuttle
[email protected]My pie didn't turn out as creamy as I expected. I think I might have overcooked it.
Cain Broadfoot
[email protected]I found that this pie was a bit too sweet for my taste. I would probably reduce the amount of sugar next time.
Hunchomost
[email protected]I'm not sure why this recipe is called 'crustless'. It definitely has a crust, it's just a very thin one.
Muhammad Faheem
[email protected]This is my new favorite pumpkin pie recipe. It's so easy to make and it's always a hit with my family and friends.
Kendall Thompson
[email protected]I made this pie for a party and it was a huge success. Everyone raved about it.
Onesmus Mutuku
[email protected]I'm not a huge fan of tofu, but I couldn't taste it at all in this pie. It just added a nice creaminess.
Harry Vuzel
[email protected]This pie is so easy to make. I had it in the oven in less than 30 minutes.
Sumi Begum
[email protected]I followed the recipe exactly and my pie turned out perfectly. It's the perfect balance of sweet and savory.
Monu Rana
[email protected]The texture of this pie is a bit different than traditional pumpkin pie, but I actually prefer it. It's more creamy and smooth.
Joseph Ekalale
[email protected]I love that this pie is dairy-free and egg-free. It's a great option for people with allergies or dietary restrictions.
Cody Smith
[email protected]This recipe is a great way to use up leftover tofu. I also added a teaspoon of pumpkin pie spice for extra flavor.
Mary Iwemah
[email protected]I made this pie for Thanksgiving and it was a hit! Everyone loved it, even my picky uncle.
I knew it
[email protected]This crustless pumpkin pie is a delicious and healthy fall treat! The tofu adds a creamy texture and a boost of protein. This pie is easy to make and is perfect for a potluck or holiday gathering.