Tofu Pumpkin Pie Recipes

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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

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

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

VEGAN PUMPKIN PIE



Vegan Pumpkin Pie image

We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon vegan granulated sugar
1 tablespoon white vinegar
Fine salt
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water
Filling:
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon pure vanilla extract
Fine salt

Steps:

  • For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
  • To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
  • For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
  • Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice 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.

VEGAN PUMPKIN PIE



Vegan Pumpkin Pie image

Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.

Provided by justasfastasican

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h55m

Yield 8

Number Of Ingredients 7

1 cup vanilla-flavored almond milk
½ cup raw sugar
2 tablespoons arrowroot powder
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
  • Bake in the preheated oven until center is set, about 40 minutes.
  • Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g

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.

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Top Asked Questions

How long to bake tofu and pumpkin pie?
Directions. 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.
What is silken tofu pumpkin pie?
For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust. Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble!
How long does it take to make pumpkin pie filling?
Bake for 20-25 minutes and set aside to cool completely. To make the filling, simply blend the pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt in a blender or food processor. Scrape down the sides of the blender or bowl as needed until the mixture is fully blended.
How do you make a pumpkin pie with Splenda?
Make it lighter by replacing half of the sugar with Splenda® artificial sweetener. 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.

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