Tofu Pumpkin Pie Recipe - All Recipes

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Ingredients

1 (10.5 ounce) package silken tofu, drained 1 (16 ounce) can pumpkin puree ¾ cup white sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 (9 inch) unbaked pie crust

Nutrition Info

230.2 calories carbohydrate: 34.9 g cholesterol: : - fat: 8.7 g fiber: 2.7 g protein: 4.6 g saturatedFat: 2.1 g servingSize: - sodium: 412.8 mg sugar: 21.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat an oven to 450 degrees F (230 degrees C).
Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.

Recipe Yield

1 9-inch pie

Recipe Note

A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

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