Recipe by Christopher Sherlock
"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.5 ounce) package
silken tofu, drained
1 (16 ounce) can
1 (9 inch)
unbaked pie crust
This is great for vegans!! :)
This is so bland. It needs way more spices. I even added pumpkin pie spice. This was a waste. Sorry. This is my first bad review.
This was excellent! Used "soft" silken tofu and a low fat granola pie crust and reduced salt to 1/4 tsp but left everything else the same. Why would you want the eggs and dairy in a pumpkin pie when it can taste this good! Great recipe!
Updated review: On the first day, this was edible, but not that great. The second day, however, this pie tasted very good! Definitely make this a day ahead of time to let the flavor improve!!
I do not have a blender, so I used a hand mixer, which I do NOT recommend if you're sharing this with others, simply because of the lack of visual appeal (it looked completely disgusting with beige chunks). I'm not vegan, and I do think regular pumpkin pie is better. I still might make this again, though, since it's so healthy and simple.
Very, very good! I made this for the first time this year for Thanksgiving (made the day before). It was very creamy, & no one knew it was made with tofu! (except for my mother - I made the recipe for her) No one else questioned that it tasted "different". However, the reason I gave it 4 stars & not 5 is because 1) both my mother & I thought it needed more of a real "pumpkin" flavor and 2)everyone noticed that the clove taste was a little strong. I think the next time I make it I'll use pumpkin pie spice instead and maybe a little extra pumpkin as well. Otherwise, I would absolutely recommend it to serve to anyone who can't have dairy. I'll be making it again.
This was great! Even my tofu-hating husband ate it and said it was good.
This pumpkin pie is fantastic and easy to make. People don't know they are eating tofu. I give this recipe 5 stars!!!! Not only does it taste good but high in protein and fiber.
love this stuff! I used graham cracker crust last time I made it and while that sounds different it still turned out great. I only used cinnamon as that was all I had and it still came out wonderful. If you are finding this bland, you are not adding enough spice and sugar with the all important dash of salt. Also, VERY important to use SOFT not firm tofu, or it will have a weird texture, along with a very good food processor.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.
See how to make homemade pumpkin pie using fresh pumpkins.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.