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This pumpkin pie uses tofu instead of eggs and dairy. It’s a great option for your holiday dessert table that will appeal to people with special dietary considerations.
Ingredients
- 1 (16 ounce) can pumpkin puree
- 1 (10.5 ounce) package silken tofu, drained
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 (9 inch) ready-to-use vegan pie crust
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Blend pumpkin pur?e, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
Step 3
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.
Tips
Double-check the pie crust ingredients if cooking for someone with allergies. Make it lighter by replacing 1/2 of the sugar with Splenda artificial sweetener.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 230 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat2g | 11% |
| Sodium413mg | 18% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber3g | 10% |
| Total Sugars21g | |
| Protein5g | |
| Vitamin C3mg | 13% |
| Calcium33mg | 3% |
| Iron2mg | 10% |
| Potassium208mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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