Pumpkin Tofu Pie (Or Pumpkin Tofu Custards)
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (9 inch) pie shells or (10 inch) pie shells
- 1 1⁄2 cups cooked prepared pumpkin
- 1⁄2 - 1 cup sugar (or to taste) or 1/2-1 cup Splenda granular (or to taste)
- 2 tablespoons cornstarch
- 1⁄2 cup milk
- 1 egg
- 2 -3 teaspoons pumpkin pie spice, to taste
- 1⁄2 teaspoon salt (optional)
- 1 cup soft tofu
directions
- 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.
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Reviews
-
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!
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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.
RECIPE SUBMITTED BY
TigerJo
United States