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
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Guyvenson Blanc
[email protected]This pie is the perfect way to celebrate fall. The pumpkin flavor is warm and comforting, and the spices are just right. I love serving this pie with a cup of hot coffee or tea.
Botho Monnaatlala
[email protected]This pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tarek Zia
[email protected]This pie is a great way to use up leftover pumpkin puree. I always have a lot of puree left over after Halloween, and this pie is the perfect way to use it up.
tiana
[email protected]This pie is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests. I highly recommend this recipe.
Angel Mushi
[email protected]This pie is a great way to get your kids to eat pumpkin. My kids love it, and they don't even realize that they're eating tofu. I'm so happy that I found this recipe.
Christopher Crocker
[email protected]This pie is the perfect way to celebrate fall. The pumpkin flavor is warm and comforting, and the spices are just right. I love serving this pie with a cup of hot coffee or tea.
Tamang Lama
[email protected]I made this pie for a potluck, and it was a huge hit. Everyone loved it, and they couldn't believe that it was vegan. I will definitely be making this pie again.
Stacie Lareau
[email protected]This pie is a great way to use up leftover pumpkin puree. I always have a lot of puree left over after Halloween, and this pie is the perfect way to use it up.
Linda COLLINS
[email protected]I'm allergic to eggs, so I was really happy to find this recipe. The tofu pumpkin pie is just as delicious as a traditional pumpkin pie, but without the eggs. I'm so glad I found this recipe!
Davin Bowling
[email protected]This is a great recipe for a vegan pumpkin pie. The tofu makes the pie rich and creamy, and the pumpkin flavor is perfect. I love that this pie is also gluten-free.
Greg Hurst
[email protected]This pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
Raja Faisal Saeed
[email protected]I'm not a baker, but this recipe was so easy to follow. I was able to make it without any problems. The pie turned out beautifully, and it tasted even better than it looked.
Khurshaid Rahami
[email protected]This pie is so easy to make! I was able to put it together in less than an hour. The hardest part was waiting for it to cool before I could eat it. I highly recommend this recipe to anyone who loves pumpkin pie.
Rebecca Antwi
[email protected]I made a few changes to this recipe, but it still turned out great. I used a gluten-free flour blend for the crust, and I added a little bit of maple syrup to the filling. The pie was a bit sweeter than the original recipe, but it was still delicious
Asma Saqib
[email protected]This is a great recipe for a healthy and delicious pumpkin pie. The tofu adds a lot of protein and fiber, and the pumpkin is a good source of vitamins and minerals. I love that this pie is also gluten-free.
Thabo Takadimane
[email protected]I'm not a big fan of tofu, but I was really impressed with this pie. The tofu was completely undetectable, and the pie had a really rich and creamy texture. I will definitely be making this again.
Jessica niveahterson
[email protected]I made this pie for Thanksgiving dinner, and it was a huge success. Everyone loved it, even my picky uncle. The tofu made the pie really moist and creamy, and the pumpkin flavor was perfect.
Savanna Vigil
[email protected]This is the best tofu pumpkin pie I've ever had! The crust was perfectly crispy, and the filling was creamy and smooth. I loved the subtle pumpkin flavor, and the spices were just right.
Zakaria Islam
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The tofu added a really nice texture to the pie, and the pumpkin filling was perfectly spiced. It was a hit with my family and friends.
Muhammad Abubakr
[email protected]This was a great recipe! The tofu and pumpkin combination was surprisingly delicious, and the crust was flaky and flavorful. I will definitely be making this again.