Tofu Pumpkin Pie

Silken tofu replaces both the eggs and dairy in this traditional pie with an untraditional twist.

• Preparation Time: 5 mins
• Cooking Time: 55 mins
• Total Time: 60 mins
• Calories: 230 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 (9 inch) unbaked 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 an oven to 450 degrees F (230 degrees C).

Step 2

Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.

Step 3

Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.