Pumpkin Pie Made With Tofu (No Milk or Eggs)

5.0(19)

I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.

by Rita1652·published 2003-12-06

Open original recipe

Pie

Servings

10 serving(s)

Total time

1h 10m

prep 10 min

Calories / serving

185 kcal

Ingredients (9)

serves

1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoespotato
3/4 cup brown sugarbrown-sugar
1/2 teaspoon saltsalt
2 teaspoons ground cinnamoncinnamon
1/2 teaspoon ground gingerginger
1/4 teaspoon ground clovesclove
1/4 teaspoon allspiceallspice
1 (10 ounce) package soft tofu, do not use low fattofu
1 (9 inch) pie shells, unbaked

Instructions (5 steps)

01Preheat oven to 425°F.
02Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
03Pour mixture into pie shell and bake for 15 minutes.
04Lower heat to 350 F and bake for another 40 minutes.
05

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.