Best Tofu Pumpkin Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOFU PUMPKIN PIE



Tofu Pumpkin Pie image

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

Provided by Christopher Sherlock

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g

CRUSTLESS PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)



Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs) image

Make and share this Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs) recipe from Food.com.

Provided by smelly0610

Categories     Pie

Time 11m

Yield 10 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree
1/2 cup brown sugar
1/4 cup Splenda sugar substitute
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat

Steps:

  • Preheat oven to 425°F
  • Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
  • Pour mixture into pie shell and bake for 15 minutes.
  • Lower heat to 350 F and bake for another 40 minutes.
  • Chill and serve.

TOFU PUMPKIN PIE



Tofu Pumpkin Pie image

Categories     Bake     Tofu     Pumpkin     Vegan

Yield serves 6

Number Of Ingredients 6

1 prepared piecrust (see page 5)
16 ounces silken tofu
1 (30-ounce) can pumpkin purée
1 1/2 cups sugar
2 tablespoons pumpkin pie spice
1 teaspoon salt

Steps:

  • Preheat the oven to 425°F. Press the piecrust into an ungreased 8-inch pie pan.
  • Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. (You may have to stop the blender and push down the ingredients a couple of times.) Pour the mixture into the piecrust and bake for 15 minutes. Turn down the oven to 350°F and continue to bake for 20 to 25 minutes, or until the pie filling is set in the center. Remove from the oven and cool completely before serving.
  • food trivia
  • Pumpkin pie's primitive cousin, pumpkin pudding, originated with the early American colonists in New England. They sliced off the top of a pumpkin and removed the seeds. They then filled the inside with milk, spices, and honey and baked it in hot ashes.

EASY VEGAN PUMPKIN PUDDING OR PIE FILLING USES NASOYA TOFU!



Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu! image

I had these coupons for Nasoya Creations to get them for almost nothing, so I wanted to buy a few and experiment...and this one came out awesome. Note that tofu-based desserts are really an acquired taste! Thus I know all you vegans will like it but my more...carnivorous and/or dairy-loving readers may want to pass. Vegans don't have to miss out on the pumpkin pie. :) Better yet, it's up to you if you want to mix by hand or blender/food processor depending on what you have available to you.

Provided by the80srule

Categories     Dessert

Time 5m

Yield 6 1/2 cups, 6 serving(s)

Number Of Ingredients 9

1 (17 ounce) package , nasoya silken creations vanilla flavor soy dessert starter
1 cup pumpkin puree
2 tablespoons brown sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 dash ground cloves

Steps:

  • Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
  • Add the brown sugar, pulse again.
  • Add the vanilla and lemon juice, pulse again.
  • Add the dry spices and blend well.
  • Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!

Nutrition Facts : Calories 24.3, Sodium 2.2, Carbohydrate 6, Fiber 0.2, Sugar 4.8, Protein 0.2

PUMPKIN TOFU PIE (OR PUMPKIN TOFU CUSTARDS)



Pumpkin Tofu Pie (Or Pumpkin Tofu Custards) image

I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook.

Provided by TigerJo

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) pie shells or 1 (10 inch) pie shells
1 1/2 cups cooked prepared pumpkin
1/2-1 cup sugar (or to taste) or 1/2-1 cup Splenda granular (or to taste)
2 tablespoons cornstarch
1/2 cup milk
1 egg
2 -3 teaspoons pumpkin pie spice, to taste
1/2 teaspoon salt (optional)
1 cup soft tofu

Steps:

  • Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
  • Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
  • Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
  • VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.

TOFU PUMPKIN PIE WITH PECAN SURPRISES AND TOFU CREME



Tofu Pumpkin Pie with Pecan Surprises and Tofu Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 23

1 1/2 cups of whole wheat pastry flour
1/4 teaspoon of sea salt
1/4 cup of corn oil, less may be needed
1/4 cup of cold rice milk or water
1/3 cup of barley malt or maple syrup
2 tablespoons of corn oil
1/2 cup pecans, chopped
Whole toasted pecans for garnish
1 pound of firm tofu
1 (16-ounce) can of pumpkin puree (do not use fresh pumpkin because it is too watery)
1 cup of maple syrup
1 tablespoon of barley malt or molasses
1/2 teaspoon of sea salt
1 teaspoon of pure vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 pound of firm tofu
1/2 pound of silken tofu
1/4 cup of maple syrup
1 tablespoon of pure vanilla extract
1 to 2 tablespoons of water
A few grains of sea salt

Steps:

  • Pastry Dough: Preheat the oven to 375 degrees. Lightly oil a 9-inch pie plate.
  • Mix the flour, salt and oil thoroughly, using a fork to incorporate the ingredients. Slowly add the rice milk and stir to form a stiff dough. Gather it into a ball and knead for 2 minutes. Roll out thinly between sheets of waxed paper to form a 10-inch circle. Lay it over the prepared pie plate, pressing it down to eliminate any air pockets. Crimp edges. Prick the pastry with a fork and bake for 10 minutes. Allow the crust to completely cool before filling.
  • Pecan Surprise: Combine the sweetener and corn oil in a saucepan and cook until foamy. Quickly stir in the pecans. Spread evenly over the bottom of the pie crust and set aside at room temperature.
  • Pumpkin Filling: Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor. Process for about 3 minutes. Pour the filling into the prepared crust and bake for 50 minutes. Garnish the edge of the pie with whole toasted pecans. Let the pie cool and serve. This pie is also delicious served chilled, allowing the pie to rest about 10 minutes after you pull it from the refrigerator before eating insures optimum flavor.
  • TOFU WHIPPED CREME:In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed. Yield: about 2 cups

PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)



Pumpkin Pie Made With Tofu (No Milk or Eggs) image

I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.

Provided by Rita1652

Categories     Pie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes
3/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat
1 (9 inch) pie shells, unbaked

Steps:

  • Preheat oven to 425°F.
  • Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
  • Pour mixture into pie shell and bake for 15 minutes.
  • Lower heat to 350 F and bake for another 40 minutes.
  • Chill and serve.

Nutrition Facts : Calories 184.8, Fat 7.1, SaturatedFat 1.7, Sodium 217.4, Carbohydrate 28.4, Fiber 1.3, Sugar 16.9, Protein 3.5

VEGAN PUMPKIN PIE WITHOUT TOFU



Vegan Pumpkin Pie Without Tofu image

Make and share this Vegan Pumpkin Pie Without Tofu recipe from Food.com.

Provided by animal lover

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 11

2 cups solid pack pumpkin
1 cup full fat soymilk
3/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon molasses
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice or 1/4 teaspoon clove

Steps:

  • place all ingredients in a blender and puree until smooth. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. make the day before serving and let sit overnight to properly set.

Nutrition Facts :

Related Topics