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    You are in: Home / Recipes / Pumpkin Tofu Pie (Or Pumpkin Tofu Custards) Recipe
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    Pumpkin Tofu Pie (Or Pumpkin Tofu Custards)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    TigerJo~'s Note:

    I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook.

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    Units: US | Metric


    1. 1
      Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
    2. 2
      Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
    3. 3
      Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
    4. 4
      VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.

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    Ratings & Reviews:

    • on November 14, 2006


      Great recipe! Use the full amount of sugar though :) I used a little over 3tsp of pumpkin pie spice according to reviewer's advice and it was too strong for me. I would stick with 2-3 in the future. Beware that this may go bad more quickly than normal pumpkin pie because of the tofu. Enjoy! <3

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    • on March 23, 2006


      This is really good! You can't see or taste the tofu at all! It has a nice smooth texture and tastes exactly like pumpkin pie! Thanks for a healthy dessert recipe! I agree with the other needs 1 cup sugar..I know thats a lot but it really needs it :) Also a dollop of Cool Whip on top sweetens it up immensely to she was right.Give this one a try!

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    • on November 01, 2004


      This was ok. It had good texture but I did not think it was nearly sweet enough. Some cool-whip on top solved it, though. Also I didn't think that even the full 3 teaspoons of pumpkin pie spice was enough. This made a very substantial pie and I thought it needed at least another teaspoon, maybe more. But I do love finding ways to get tofu into things so thanks so much for posting this! I may re-try with the changes I think I would need to make for my family. Thanks.

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    Nutritional Facts for Pumpkin Tofu Pie (Or Pumpkin Tofu Custards)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 214.6
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 2.6 g
    Cholesterol 28.5 mg
    Sodium 136.2 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 1.0 g
    Sugars 13.1 g
    Protein 4.9 g

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