Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (250 g) packet whole wheat biscuits (I used Arnott's Shredded Wheatmeal); 150 g soy margarine; 2 eggs; ¾ cup brown sugar, firmly packed; 2 cups pumpkin puree (homemade is best); 300 g firm silken tofu, mashed; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon nutmeg, freshly grated; ¼ cup vanilla-flavored soymilk

Servings: persons

1 (250 g) packet whole wheat biscuits (I used Arnott's Shredded Wheatmeal)
150 g soy margarine
2 eggs
¾ cup brown sugar, firmly packed
2 cups pumpkin puree (homemade is best)
300 g firm silken tofu, mashed
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg, freshly grated
¼ cup vanilla-flavored soymilk

1
Preheat oven to 180C (350F).
2
Grease a 24cm spring-form tin- I use a light olive oil spray.
3
In a blender or food processor, crush the biscuits to fine crumbs.
4
Melt the margarine over gentle heat.
5
In a medium bowl, add margarine to biscuit crumbs and combine well.
6
Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes.
7
While base is baking, beat eggs together with sugar till light and creamy.
8
Add pumpkin puree, tofu, spices and soy milk.
9
Blend or process pumpkin mix until smooth.
10
Pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok).
11
Allow to cool- best served at room temperature or slightly chilled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (250 g) packet whole wheat biscuits (I used Arnott's Shredded Wheatmeal), 150 g soy margarine, 2 eggs, ¾ cup brown sugar, firmly packed, and more.

Yes, Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie

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