Recipe

Tofu Pumpkin Pie Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago This is a new twist with the use of silky tofu...makes a terrifically silky smooth pie. Prep:10m Cook:70m Servings:6	Mystic_rive
	silky easy

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laylahtov

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Ingredients

Pumpkin Pie

Makes 6 to 8 servings

1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)

1 16-ounce can pumpkin purée

3/4 cup maple syrup

3/4 cup sugar

1/3 cup unbleached all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 9-inch unbaked pie shell

Directions

Preheat the oven to 400°F.

Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth.

Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.

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Comments

laylahtov 1 year, 8 months ago said:
This is awesome!! Thank you- can't wait to try

roxxyrott 1 year, 6 months ago said:
I can't wait to try this!! I have a dairy allergy and am trying to eat more vegan foods. This looks yummy!!

smili 1 year, 6 months ago said:
I couldn't stop laughing about the part of blending all ingredients but the pie shell... i wonder if somebody would blend the shell with all the ingredients... It looks awesome!! I can't wait to try it!!

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