Prep 10 mins
Cook 1 hr
I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.
- 1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree or 1 (16 ounce) canfresh pureed butternut squash or 1 (16 ounce) canfresh pureed acorn squash or 1 (16 ounce) canfresh pureed sweet potatoes
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1 (10 ounce) package soft tofu, do not use low fat
- 1 (9 inch) pie shells, unbaked
- Preheat oven to 425°F.
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.
What a fantastic recipe! Even our most excellent grandma cook couldn't guess it was made with tofu. I've recommended it to many people. I gave it 4 stars rather than 5 only because the cinnamon is a bit heavy (I use 1 tsp) and it calls for 1 16 ounce can of pumpkin... but most small cans of pumpkin are 15 ounces. 2 cups might be a better description. When cooked as written with a 15 ounce can and baked in a 9" pan, our pie was a little shallow. This past weekend I found the sweet potatoes I had forgotten to cook for Thanksgiving, boiled and mashed them and used 2 cups to make this pie again... amazing!! Tasted just like pumpkin, and filled the 9" shell beautifully. If you want a crust without lard or butter you can use the old Wesson oil recipe (2 c. flour, pinch salt, 3/4 cup veg. oil, 1/4 cup skim milk). The combination is very good.
Wow! What a huge surprise this was. I'm not at all a tofu fan, but for health reasons am atttempting to become a vegetarian, hopefully a full-fledged vegan. Anyway, I thought I'd try this, fully and totally expecting to throw it out. No way could anyone tell, unless you told them, that there is tofu in this. Today I'm going to try and make it with a little molasses and splenda instead of brown sugar, to make it even better for me. Thanks a million.
This recipe is delicious! Even with firm tofu (it's what I usually have on hand - I used an immersion blender to get the filling really velvety and light) it is amazing. You can even alter the sugar and spice to your taste, if needed, with the same great results... although the proportions in the recipe are decidedly tantalizing....<br/><br/>Thanks for a great, healthy (and adaptable!) recipe.