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.
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Thandeka Fihlani
[email protected]This pie is a great way to use up leftover pumpkin puree.
Jacko Tattoos
[email protected]This pie is the perfect fall dessert. It's warm, comforting, and absolutely delicious.
Alade Mubarak
[email protected]This pie is a must-try for any pumpkin lover. It's creamy, flavorful, and the tofu adds a unique twist that I really enjoy.
Effy Ssonko
[email protected]I'm so glad I tried this recipe. It's a great way to use up leftover pumpkin puree, and it's a delicious and healthy dessert.
Sydney Sichalwe
[email protected]This pie is the perfect dessert for a fall gathering. It's warm, comforting, and absolutely delicious.
Mohammad Khaledul Islam
[email protected]I love the subtle hint of tofu in this pie. It adds a unique flavor and texture that I really enjoy.
Orlando Bloomsbury
[email protected]This pie is the perfect combination of creamy and fluffy. The tofu adds a unique richness that makes this pie a must-try.
Italaiane Brito
[email protected]I'm always looking for new ways to use tofu, and this recipe is a winner. The pie was delicious, and it's a great way to get your kids to eat tofu.
DX GAMER
[email protected]This pie is so easy to make, and it's a great way to use up leftover tofu.
Jeffrey Swingle
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind. The tofu added a richness and creaminess that I loved.
Khem Karki
[email protected]This pie is a showstopper! I made it for a party, and it was the hit of the night.
Juan Idiarte
[email protected]I love that this pie is made with healthy ingredients. It's a great way to enjoy a delicious dessert without feeling guilty.
sports King
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and it has just the right amount of sweetness.
Niumai Tinaitamana
[email protected]I'm allergic to eggs, so I was thrilled to find this recipe. The pie was just as good as any pumpkin pie I've ever had.
Kofo Victoria
[email protected]This pie is a great way to get your kids to eat tofu. My kids loved it, and they had no idea that it contained tofu.
Krishnakumar Bhandari
[email protected]I was skeptical about this recipe, but I'm so glad I tried it! The pie was absolutely delicious. The tofu added a wonderful creaminess, and the pumpkin flavor was perfect.
Rj Pets And Birds
[email protected]This pie is so easy to make, and it's a great way to use up leftover pumpkin puree. I've made it several times, and it's always a hit.
Stacy66_bread Duran
[email protected]I'm not a big fan of tofu, but this pie was amazing! The tofu was undetectable, and the pie had a delicious, creamy texture.
Ahmad Sukairij
[email protected]This pumpkin tofu pie was a delightful surprise! The texture was smooth and creamy, and the flavors were perfectly balanced. I loved the subtle hint of tofu, which added a unique richness to the pie.