Tofu Pumpkin Pie

A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

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

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 (9 inch) unbaked pie crust
• 1 (16 ounce) can pumpkin puree
• 1 (10.5 ounce) package silken tofu, drained

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.