This pumpkin pie uses tofu instead of eggs and dairy. It's a great option for your holiday dessert table that will appeal to people with special dietary considerations.
Ingredients
- 1 can pumpkin puree , 16 ounce
- 1 package silken tofu , 10.5 ounce
- 0.75 cups white sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 1 ready-to-use vegan pie crust , 9 inch
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C).
-
2
Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
-
3
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.
Nutrition Facts
Per serving
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