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Tofu Pumpkin Pie

By: Christopher Supporting Member (Click to learn more about Supporting Membership)
"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (10)

Prep Time:
5 Min
Cook Time:
55 Min
Ready In:
2 Hrs

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Original Recipe Yield 1 9-inch pie
 

Ingredients

  • 1 (10.5 ounce) package silken tofu, drained
  • 1 (16 ounce) can pumpkin puree
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (9 inch) unbaked pie crust

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.

Footnotes

  • Editor's Note
  • If cooking for an allergen-sensitive person, double check the pie crust ingredients.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 230 | Total Fat: 8.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 17, 2010 by Brittany   view full review
This is great for vegans!! :)
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 10, 2011 by SB   view full review
This was excellent! Used "soft" silken tofu and a low fat granola pie crust and reduced salt...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 11, 2012 by Jennifer   view full review
Updated review: On the first day, this was edible, but not that great. The second day,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 13, 2011 by Dana   view full review
This was great! Even my tofu-hating husband ate it and said it was good.
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 28, 2011 by BSIGNS35   view full review
Very, very good! I made this for the first time this year for Thanksgiving (made the day...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 11, 2011 by Michele   view full review
This pumpkin pie is fantastic and easy to make. People don't know they are eating tofu. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 25, 2011 by Dawn   view full review
I made this for my daughter who is allergic to milk egg, and nuts. (she's 4) She loved it, I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 8, 2012 by Jackie B.   view full review
love this stuff! I used graham cracker crust last time I made it and while that sounds...
The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 4, 2012 by Bettyann Supporting Member (Click to learn more about Supporting Membership)  view full review
This is so bland. It needs way more spices. I even added pumpkin pie spice. This was a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 17, 2012 by 1DRIFTER   view full review
We recently switched to a vegan diet, and I've been looking for good low-fat vegan desserts....

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