Recipes

Tofu Pumpkin Pie

October 1, 2000  Other Contributors Avatar
Tofu Pumpkin Pie

About

This pumpkin pie is made with tofu instead of dairy. Suitable for those on a plant-based diet. Makes one pie.

“Very spicy, very good!”

Maple syrup option tested by Kate M.

Ingredients

Firm, silken tofu 10 oz
15 oz can pumpkin 1 ea
Granulated sugar (date sugar or other) 1/2 cup
Oil 1/3 cup
Molasses 2 Tbsp
Vanilla extract 1 tsp
Ground cinnamon 2 1/2 tsp
Nutmeg 1 tsp
Allspice 1 tsp
Ginger 1/4 tsp
Unbaked crust of your choice 1 ea

Directions

  1. Blend all ingredients, pour into pie shell.
  2. Bake at 350 F for about 1 1/2 hours or until done.

Helpful Hints

  1. This is even better, if more expensive, if you use 2/3 cup maple syrup instead of the sugar and reduce the oil to a scant 1/4 cup.
  2. This recipe I categorized as gluten-free and plant-based. If you are on one of these diets ensure the crust you use has apporopriate ingredients. If making your own crust consider this Vegan Pie Crust which is also gluten-free.

 

Above photo byย Jean Beaufort, courtesy, PublicDomainPictures.net.ย Not a picture of the actual final product of this recipe. Photo is for graphical enhancement.

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