Tofu Pumpkin Pie

Name: Tofu Pumpkin Pie
Total time: 55 min
Yield: 8 Servings
Ingredients: 🎃 1 (16 ounce) can pumpkin puree; 1 (10.5 ounce) package silken tofu, drained; 🧂 ¾ cup white sugar; 🍂 1 teaspoon ground cinnamon; 🧂 ½ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 1 (9 inch) ready-to-use vegan pie crust

Cost $8.5, save $12

Source: Recommended by CookPal

55 Min
8 Servings
$8.5

Tofu Pumpkin Pie

Cost $8.5, save $12

Source: Recommended by CookPal

55 Min
8 Servings
$8.5

INGREDIENTS

Main
- 🎃 1 (16 ounce) can pumpkin puree
- 1 (10.5 ounce) package silken tofu, drained
- 🧂 ¾ cup white sugar
- 🍂 1 teaspoon ground cinnamon
- 🧂 ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (9 inch) ready-to-use vegan pie crust

STEPS

Preheat the oven to 450 degrees F (230 degrees C).

Blend pumpkin purée, tofu, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.

Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

NUTRIENTS

Per 1 serving

🔥

230

Calories

5
Protein
35
Carbs
9
Fats

💡 Ensure the tofu is well-drained to avoid excess moisture in the pie.Use quality vegan pie crust for a better texture and flavor.Allow the pie to cool completely before slicing to ensure it sets properly.