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Pumpkin pie surrounded with decorative pumpkins.

Tofu Pumpkin Pie

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Prep Time 15 minutes
Cook Time 55 minutes
Refrigeration Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Servings 8
Calories 212

Ingredients 

  • 1 can Pumpkin 16 ounces, pureed
  • ¾ cup Sugar
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger Ground
  • ¼ teaspoon Cloves
  • 1 package Tofu 10½ ounces, soft, processed in a blender until smooth
  • 1 Pie Shell 9 inches

Equipment

  • Oven
  • Mixer
  • Large Bowl
  • Blender

Instructions

  • Preheat the oven to 425°F.
  • Cream the pumpkin and sugar in a large bowl.
  • Add the salt, spices, and blended tofu; mix thoroughly.
  • Pour mixture into pie shell and bake for 15 minutes. Lower the heat to 350°F, and bake for an additional 40 minutes.
  • Chill before serving.

Nutrition

Nutrition Facts
Tofu Pumpkin Pie
Amount per Serving
Calories
 
212
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
235
mg
10
%
Potassium
 
23
mg
1
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
6
g
12
%
Vitamin A
 
12
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
69
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cinnamon, Clove, Cloves, Ginger, Ground Ginger, Pie, Pie Crust, Pie Shell, Pumpkin, Sugar, Tofu, Vegan, Vegetarian