Tofu Pumpkin Pie Recipe - Allrecipes.com
Tofu Pumpkin Pie Recipe
  • READY IN 2 hr

Tofu Pumpkin Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    5 mins
  • COOK

    55 mins
  • READY IN

    2 hrs

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.
Kitchen-Friendly View

Footnotes

  • Editor's Notes:
  • If cooking for an allergen-sensitive person, double check the pie crust ingredients.
  • Vegan pie crusts can be made with shortening, vegan margarine, or oil.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2010

This is great for vegans!! :)

 
Most Helpful Critical Review
Feb 04, 2012

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.

 

16 Ratings

Nov 10, 2011

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!

 
Jan 11, 2012

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.

 
Nov 28, 2011

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.

 
Oct 13, 2011

This was great! Even my tofu-hating husband ate it and said it was good.

 
Nov 11, 2011

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.

 
Nov 25, 2011

I made this for my daughter who is allergic to milk egg, and nuts. (she's 4) She loved it, I loved it as well. This is a keeper ! Thanks!

 

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Nutrition

  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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