Best 3 Tofu Pumpkin Pie Recipes
Calling all pumpkin and tofu enthusiasts! Dive into the enticing world of culinary fusion with our tantalizing tofu pumpkin pie recipes. These delectable treats blend the creamy richness of tofu with the sweet, autumnal flavors of pumpkin, resulting in a symphony of textures and flavors that will leave your taste buds dancing.
Our collection features three unique recipes, each offering a delightful twist on the classic pumpkin pie. The Vegan Tofu Pumpkin Pie is a plant-based masterpiece, perfect for those with dietary restrictions or those seeking a healthier alternative. The Pumpkin Tofu Cheesecake marries the velvety texture of cheesecake with the wholesome goodness of pumpkin and tofu, creating a dessert that is both indulgent and satisfying. And for those who love a touch of crunch, the Pumpkin Tofu Pie with Streusel Topping features a buttery, crumbly topping that adds an irresistible layer of texture to the classic pumpkin filling.
Whether you're a seasoned baker or just starting your culinary journey, these tofu pumpkin pie recipes are sure to impress. With easy-to-follow instructions and a list of readily available ingredients, you'll be whipping up these delightful pies in no time. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your loved ones craving for more.
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.
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.
Tips:
- Make sure to use extra firm tofu for the best texture in your pie.
- Be sure to press the tofu thoroughly to remove as much moisture as possible.
- For a smoother pie filling, blend the tofu and pumpkin mixture until it is completely smooth.
- If you don't have a blender, you can mash the tofu and pumpkin together with a fork until smooth.
- Use a store-bought pie crust or make your own using your favorite recipe.
- Be careful not to overcook the pie. The filling should be set but still slightly wobbly in the center.
- Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to meld.
Conclusion:
This tofu pumpkin pie is a delicious and healthy alternative to traditional pumpkin pie. It is perfect for Thanksgiving or any other special occasion and is a fun way to experiment with tofu. So, if you are looking for a delicious and healthy dessert, this tofu pumpkin pie is a great option. It is easy to make and is sure to be a hit with your family and friends!
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
