Tofu Pumpkin Pie
Warm cinnamon, nutmeg, allspice, and vanilla blend with pumpkin and tofu to put a twist on a classic holiday favorite.
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Servings10 - 12 Mini Pies / 1 Regular Size Pie
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Prep Time10 Min
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Cook Time50 Min
Cooking Directions
- Preheat oven at 350˚F.
- Add tofu, sugar, lemon, vanilla, cinnamon and salt to a blender or food processor. Puree until smooth (at least 3 minutes). Add in pumpkin, nutmeg, and allspice and puree an additional minute.
- Pour filling into prepared crust and smooth surface.
- Bake pie at 350˚ for 30 minutes (for mini pies) or 40-50 minutes for regular size pie, until the top has browned thoroughly. Cool and Serve.
Ingredients
- 1 pkg. House Foods Tofu Firm, drained well
- ¾ cup vegan sugar
- 2½ Tbsp. lemon juice
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. salt
- 1 cup pumpkin puree
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- (optional: pinch of ground ginger)
- 1 9-inch graham cracker pie crust or 10-12 mini graham cracker pie crust
Nutrition
| 1 mini pie/1 slice | |
| Amount per serving | |
| Calories | 200 |
| % Daily Value* | |
| Fat 8g | |
| Saturated Fat 1.5g | |
| Cholesterol 0mg | |
| Sodium 250mg | |
| Fiber 1g | |
| Sugar 21g | |
| Protein 5g | |
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