The best delicious Tofu Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tofu Pumpkin Pie recipe today!
Hello my friends, this Tofu Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tofu Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Tofu Pumpkin Pie.
What Makes This Tofu Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tofu Pumpkin Pie.
Ready to make this Tofu Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 pk Mori Nu Lite Tofu (firm)
1 16 oz can pumpkin (or 2 cups
Cooked pumpkin)
2/3 c Honey
1 ts Vanilla
1 tb Pumpkin pie spice (or 1 1/2
ts Cinnamon, 3/4 t ginger, 1/4
ts Nutmeg, 1/4 t cloves)
1 Unbaked fatfree 9″ crust
Pre-heat oven to 400 degrees F. Blend tofu in blender until creamy smooth.
Add pumpkin, honey, vanilla and spices and blend well. Pour into unbaked
crust. If using a fatfree flour crust, cover crust rim with foil. Bake for
approximately one hour or until toothpick inserted in center comes out
almost clean. Chill.
Nutritional info for 1/8 of pie:
219.4 calories, 1.0 gram fat, 4%CFF, 139mg sodium.
PASTRY CRUST (VEGAN)
1 cup all-purpose flour 3/4 t salt 1/3 cup light corn
syrup 2 T Rice Dream
The crust for this pie worked reasonable well. The rim of the crust turned
rock hard and was essentially inedible (looked pretty, though). But the
crust that was under the pie was moist and very edible. Not flaky, of
course (you need oil to get a flaky crust), but a very servicable and
decent crust.
Mix together all ingredient in a bowl and shape into a ball. Try to work
the dough as little as possible.
Place the ball of dough between two sheets of wax paper that have been
dusted with flour. Roll out the ball of dough between the sheets until it
is large enough to line a 9-inch pie pan. You may need to stop midway and
re-flour the paper to keep the dough from sticking.
Slightly grease a glass 9-inch pie plate (with 1/4 t of oil or a quick
squirt of non-stick spray). Carefully place the crust in the pie plate.
Crimp the dough around the rim so it looks nice.
Set aside.
Yields
1 Servings
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