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.
Prep
13 min
Cook
38 min
Servings
Difficulty
Medium
Ingredients
1
, 16 ounce
1
, 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
, 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 per serving
Printed from PantryLink · https://pantrylink.app/recipes/tofu-pumpkin-pie