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–+ servings
Pumpkin pie surrounded with decorative pumpkins.
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Tofu Pumpkin Pie

Course Dessert
Keyword Vegan, Tofu, Pie, Sugar, Pie Crust, Ground Ginger, Ginger, Cloves, Pie Shell, Pumpkin, Cinnamon, Vegetarian, Clove
Dietary Need Vegetarian, Vegan
Cooking Method Oven
Prep Time 15 minutes
Cook Time 55 minutes
Refrigeration Time 2 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 212kcal

Equipment

  • Oven
  • Mixer
  • Large Bowl
  • Blender

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

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

Calories: 212kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 235mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg