Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
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 pi...
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 ...
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 reci...
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 wonde...
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!