TOFU PUMPKIN PIE
A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.
Provided by Christopher Sherlock
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
- 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.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g
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GAMING RABBY 007
[email protected]This pie is a great way to sneak some extra veggies into your diet.
Sk Salami
[email protected]I love that this recipe is gluten-free.
OmarUVX
[email protected]This pie is a delicious and healthy alternative to traditional pumpkin pie.
Crazy Mgrss
[email protected]I made this pie for my Halloween party and it was a hit!
Mame Dagne
[email protected]This pie is perfect for fall gatherings.
Efrem Efa
[email protected]I'm always looking for new vegan dessert recipes, and this one is definitely a keeper.
melody gibson
[email protected]I've never made a tofu pie before, but this recipe was easy to follow and the pie turned out great.
Mohamed Fathi
[email protected]This pie is a great way to use up leftover pumpkin puree.
Nicky254_ke
[email protected]I wasn't sure how the tofu would work in this pie, but it was delicious! The texture was perfect and the flavor was spot-on.
Md sahab uddun
[email protected]I love that this recipe uses tofu instead of eggs. It makes the pie lighter and healthier.
riya Mgara
[email protected]The tofu pumpkin pie turned out great! The crust was flaky and the filling was smooth and creamy.
Victory Ogie
[email protected]I've made this pie several times now, and it's always a crowd-pleaser.
Henry Ofori
[email protected]This recipe is easy to follow and doesn't require any special ingredients. I highly recommend it!
Keith A Denman
[email protected]This pie was a hit at my Thanksgiving dinner. Even my non-vegan family members loved it!
Christopher Weous
[email protected]I was skeptical about using tofu in a pumpkin pie, but I was pleasantly surprised. The texture was smooth and creamy, and the flavor was perfectly balanced.
Sardar Wajid
[email protected]This tofu pumpkin pie is a game-changer! I've been looking for a vegan pumpkin pie recipe that doesn't sacrifice flavor, and this one definitely delivers.