Recipe
Dessert
Tofu Holiday Pumpkin Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Great for holiday dinners! Can also make it without the pie crust as pumpkin pudding.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10.5 oz) pkg firm silken tofu | ||
| 1 (15 oz) can mashed pumpkin | ||
| ½ c. brown sugar | ||
| ¼ c. white sugar | ||
| 1 tsp. ground cinnamon | ||
| ½ tsp. ground ginger | ||
| ¼ tsp. ground cloves | ||
| ¼ tsp. ground nutmeg | ||
| 1 unbaked 9-inch pie crust |
Directions
- Preheat oven to 425 degrees.
- Drain tofu well, then puree in blender container until smooth.
- In mixing bowl, whisk together the pumpkin, brown sugar and white sugar. Whisk in cinnamon, ginger, cloves, nutmeg and pureed tofu.
- Pour mixture into unbaked pie shell and bake at 425 degrees for 15 minutes.
- Lower the heat to 350 degrees and bake an additional 40 minutes.
- Chill before cutting into eighths and serving.
Nutrition facts
Servings
233 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 37g
- Protein: 5g
Recipe Source:
Iowa Soybean Promotion Board.