Tofu Pumpkin Pie

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

October 1, 2000 Other Contributors

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

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

Helpful Hints

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