Tofu Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (10.5 ounce) package silken tofu, drained
1 (16 ounce) can pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (9 inch) unbaked pie crust

Nutrition Info

230.2 calories
carbohydrate: 34.9 g
cholesterol: : -
fat: 8.7 g
fiber: 2.7 g
protein: 4.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 412.8 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).

  2. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.

  3. 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.

Recipe Yield

1 9-inch pie

Recipe Note

A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Tofu Pumpkin Pie Recipe, simple recipe Tofu Pumpkin Pie, recipe Tofu Pumpkin Pie, recipe Tofu Pumpkin Pie, Tofu Pumpkin Pie recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe tofu, , prima recipes , baking , tasty recipe best recipes