Pumpkin Tofu Pie (Or Pumpkin Tofu Custards)

READY IN: 1hr 10mins
Recipe by TigerJo

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

Top Review by COREprojects

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

Ingredients Nutrition


  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. Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
  3. Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
  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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