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Tofu Pumpkin Pie




Source of Recipe


.
Tofu Pumpkin Pie

Allrecipes.com
Recipe by: Christopher Sherlock
21 reviews rate this recipe 4.5 of 5 stars.
8 servings
Prep 5 min. - Cook 55 min. + Cooling time

"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® 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:
1. Preheat an oven to 450 degrees F (230 degrees C).

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

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.


• Editor's Notes:
• If cooking for an allergen-sensitive person, double check the pie crust ingredients.
• Vegan pie crusts can be made with shortening, vegan margarine, or oil.

1 slice equals: Calories: 230 kcal; Fat: 8.7 g; Carbohydrates: 34.9g; Protein: 4.6 g; Cholesterol:
0 mg; Sodium: 413 mg