Pumpkin Tofu Pie
Created by missmanda on October 19, 2013
- Servings: 8
- Prep Time: 20m
- Cook Time: 1h
- Recipe #10759
Ingredients
- 1 box (12 ounce) silken light tofu, drained (I use Mori-Nu)
- 1 can (15 ounce) pumpkin
- 1/2 cup Splenda
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 prepared pie crust
How to Make
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Step 1: Open the box of tofu and lay gently in a strainer to drain for about 15 minutes.
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Step 2: Preheat oven to 400 degrees.
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Step 3: Blend drained tofu in a food processor until creamy and smooth.
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Step 4: Add pumpkin, Splenda, syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth.
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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.
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Step 6: Cool on countertop, then refrigerate as you would any pumpkin pie.
Nutritional Facts
- 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