PUMPKIN TOFU PIE (OR PUMPKIN TOFU CUSTARDS)
I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook.
Provided by TigerJo
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
- Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
- Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
- VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.
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Refiloe Trocia Mtetwa
[email protected]Overall, I thought this pie was a good recipe. I would definitely make it again, but I would make a few changes to suit my own taste.
UnderTaleBro9
[email protected]The pie was a bit too expensive to make. I think I would use cheaper ingredients next time.
Jakir official
[email protected]The pie was a bit too light and airy for my taste. I think I would use more tofu next time.
Yassin Phassin
[email protected]The pie was a bit too dense for my taste. I think I would use less tofu next time.
Jahrul Islam
[email protected]The pie was a bit too runny for my taste. I think I would bake it for a longer amount of time next time.
Udeh Elvis
[email protected]The pie was a bit too firm for my taste. I think I would bake it for a shorter amount of time next time.
Sherilyn Sesay
[email protected]The pie was a little bland for my taste. I think I would add more spices next time.
leticia ndegha
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar next time.
Stan Speakman
[email protected]I was really impressed with this pie. I've never had a tofu pie before, but it was so good! The tofu added a really nice creaminess and richness, and the pumpkin and spices gave it a delicious fall flavor.
shades 5747
[email protected]This pie is the perfect fall dessert. It's warm, comforting, and full of flavor. I love that it's also vegan, so I can enjoy it without feeling guilty.
Arif Ali 12
[email protected]I made this pie for a potluck party and it was gone in minutes! Everyone raved about how delicious it was. I'll definitely be making it again.
arman Noorrhaman
[email protected]I'm a big fan of tofu, and I'm always looking for new ways to use it. This pie was a great way to use up some leftover tofu. It was easy to make and turned out perfectly.
Trequan Browne
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone, even the meat-eaters, loved it. The tofu made the pie extra creamy and smooth, and the pumpkin and spices gave it a delicious fall flavor.
Tiktok Team
[email protected]I'm not vegan, but I'm always looking for new and interesting recipes to try. This pumpkin tofu pie caught my eye, and I'm so glad I gave it a try. It was absolutely delicious! The tofu added a richness and creaminess that I wasn't expecting, and the
Brian Rodriguez
[email protected]This pumpkin tofu pie was a delightful surprise! I was skeptical at first, but the combination of pumpkin, tofu, and spices was truly harmonious. The texture was smooth and creamy, and the pie had just the right amount of sweetness.