Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs)
- Reviews 1
Ready In: 11 mins
Serves: 10
Ingredients
- 1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree
- 1⁄2 cup brown sugar
- 1⁄4 cup Splenda sugar substitute
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1 (10 ounce) package soft tofu, do not use low fat
Directions
- Preheat oven to 425°F
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.
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