Prep 10 mins
Cook 1 hr
I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook.
- 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.
- Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
- Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
- 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.
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
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 poster...it 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!
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.