Pumpkin Pie Made With Tofu (No Milk or Eggs)

READY IN: 1hr 10mins
Recipe by Rita1652

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.

Top Review by muchan5

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
  3. Pour mixture into pie shell and bake for 15 minutes.
  4. Lower heat to 350 F and bake for another 40 minutes.
  5. Chill and serve.

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