Pumpkin Tofu Pie
Recipe: #10759
October 19, 2013
Categories: Desserts, Tofu/Soy, Thanksgiving, Oven Bake, Heart Healthy, Low Cholesterol, Low Fat, Low Glycemic, No Eggs Non-Dairy, Vegan, Vegetarian, Pies, more
"I just love pumpkin pie, and being vegan meant I had to forego my favorite at Thanksgiving and Christmas. So this year I was determined to find an acceptable pumpkin pie that isn't made with the usual eggs and milk. This recipe is an adaptation of the Whole Foods Market Pumpkin-Pecan Pie recipe from their website. As I prepared the ingredients, I kept thinking "this will never work", but it did work and it is perfect! I have made this twice as a "trial run" and it is indistinguishable from regular pie, so I plan to make it for Thanksgiving this year. I'm sure my omnivorous family will never know the difference :)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (123.6 g)
- Calories 213.5
- Total Fat - 6.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 17.5 mg
- Sodium - 304.6 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 1.6 g
- Sugars - 17.9 g
- Protein - 3 g
- Calcium - 60.3 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Open the box of tofu and lay gently in a strainer to drain for about 15 minutes.
Step 2
Preheat oven to 400 degrees.
Step 3
Blend drained tofu in a food processor until creamy and smooth.
Step 4
Add pumpkin, Splenda, syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth.
Step 5
Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
Step 6
Cool on countertop, then refrigerate as you would any pumpkin pie.
Tips
- Food processor
0 Reviews
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