Tofu Pumpkin Pie - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:Christopher Sherlock
"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda(R) artificial sweetener."
Ingredients
- 1 (10.5 ounce) package silken tofu, drained
- 1 (16 ounce) can pumpkin puree
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (9 inch) unbaked pie crust
Directions
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
- 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.
Tofu Pumpkin Pie - Vegetarian Recipes - Best Vegetarian Recipes
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Tofu Pumpkin Pie - Vegetarian Recipes - Best Vegetarian Recipes
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