Tofu Pumpkin Pie

Pumpkin pie is a favorite and we added a little twist that is irresistible. This is a vegan friendly pie that everyone will love. The silken tofu makes the pumpkin pie creamy and rich without eggs. 

Prep time: 5 mins 

Cook time: 55 mins 

Ready in: 2 hrs

Ingredients: 

  • 1 (10.5 ounces) package silken tofu, drained 
  • 1 (16 ounce) can pumpkin puree 
  • 1/4 cup white sugar 
  • 1/2 tsp salt 
  • 1 tsp ground cinnamon 
  • 2 1/2 tsp NuStevia Ginger (or vanilla ginger) Syrup 
  • 1/4 tsp ground cloves 
  • 1 (9 inch) unbaked pie crust 

Instructions: 

  1. Preheat 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
  3. Pour the blended ingredients into the pie crust 
  4. Bake in oven for 15 mins, then reduce heat to 350 degrees F (175 degrees C) 
  5. Continue baking for about 40 minutes or until a knife inserted into pie comes out clean 
  6. Cool before serving 

Products used in this recipe