Tofu Pumpkin Pie

Warm cinnamon, nutmeg, allspice, and vanilla blend with pumpkin and tofu to put a twist on a classic holiday favorite.

  • Servings
    10 - 12 Mini Pies / 1 Regular Size Pie
  • Prep Time
    10 Min
  • Cook Time
    50 Min

Cooking Directions

  • Preheat oven at 350˚F.
  • Add tofu, sugar, lemon, vanilla, cinnamon and salt to a blender or food processor. Puree until smooth (at least 3 minutes). Add in pumpkin, nutmeg, and allspice and puree an additional minute.
  • Pour filling into prepared crust and smooth surface.
  • Bake pie at 350˚ for 30 minutes (for mini pies) or 40-50 minutes for regular size pie, until the top has browned thoroughly. Cool and Serve.

In this Recipe

Ingredients

  • 1 pkg. House Foods Tofu Firm, drained well
  • ¾ cup vegan sugar
  • 2½ Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • 1 cup pumpkin puree
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • (optional: pinch of ground ginger)
  • 1 9-inch graham cracker pie crust or 10-12 mini graham cracker pie crust


Nutrition

1 mini pie/1 slice
Amount per serving
Calories 200
% Daily Value*
Fat 8g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 250mg
Fiber 1g
Sugar 21g
Protein 5g
View

First to Know

Subscribe to our newsletter for the latest on products, promotions, new recipes & more.