Tofu Pumpkin Pie

Try this pumpkin pie made with tofu instead of eggs and dairy. Now all plant-based eaters at your holiday table can have your pie and eat it too!

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 230 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 (9 inch) ready-to-use vegan pie crust
• 1 (16 ounce) can pumpkin puree
• 1 (10.5 ounce) package silken tofu, drained
• 0.5 teaspoon salt
• 0.75 cup white sugar
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Blend pumpkin purée, 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.