Total Time
Prep 5 mins
Cook 45 mins

This sounds really tasty. I got it from a package of Hinoichi tofu.


  1. Preheat oven to 350 degrees.
  2. In blender or food processor, blend cream cheese, eggs and sugar until creamy.
  3. Remove and put in separate bowl.
  4. In blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended.
  5. Fold pumpkin mixture into cream cheese mixture.
  6. Pour into crust.
  7. Bake about 45 minutes until knife comes out clean.
Most Helpful

I used brown sugar in place of granulated and used a gingersnap cookie crust

mariannette November 13, 2011

This is great! Excellent pumpkin flavor. I made a homemade graham cracker crust for it and it turned out amazing. I got a picture this time, but not before my boyfriend could take a slice out of it. He didn't even know there was tofu in it! Thanks again for this great recipe.

The Tiny Chef November 26, 2008

I also made this from the Hinoichi tofu recipe that I came across. You would never know there is tofu in it. It's great. Cool Whip on top is a nice addition.

Chef Nouveau November 25, 2007