Tofu Pumpkin Pie Recipe

Name: Tofu Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces silken tofu, blended until smooth; 16 ounces homemade* or canned unsweetened pumpkin puree; 3/4 cup brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 unbaked pie shells; Optional toppings: whipped cream, chopped crystallized ginger

Servings: persons

10 ounces silken tofu, blended until smooth
16 ounces homemade* or canned unsweetened pumpkin puree
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 unbaked pie shells
Optional toppings: whipped cream, chopped crystallized ginger

1
["*To roast a sugar pumpkin, (I recommend roasting 2 at a time at around 2 lbs each, which should yield about 4 cups of puree) preheat the oven to 350 degrees. With a sharp knife, cut off the stem of each pumpkin, and then slice in half, right down the middle. With a spoon, scoop out the seeds and pulpy flesh. Place halves cut side down on a baking sheet lined with tin foil or parchment paper. Roast for 45-50 minutes, until a fork pokes easily through the skin. Let pumpkin cool for 10 minutes, and then peel off the skin. ""Puree"" by mashing with a fork, until desired consistency is reached.", "Preheat oven to 425 degrees.", "In a large bowl, cream together pumpkin and sugar. Add vanilla, salt, spices, and tofu, and mix thoroughly. Pour filling into the pie shells, distributing evenly between them.", "Bake at 425 degrees for 15 minutes. Reduce heat to 325 degrees, and bake for 45 more minutes.", "Remove from oven and let pie cool. Serve with whipped cream and sprinkle with crystalized ginger, if desired."]

166

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

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: 10 ounces silken tofu, blended until smooth, 16 ounces homemade* or canned unsweetened pumpkin puree, 3/4 cup brown sugar, 1 teaspoon vanilla extract, and more.

Yes, Tofu 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.

Tofu Pumpkin Pie

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