Tofu Pumpkin Pie
- Number of Servings: 8
Ingredients
1 frozen, prepared pie crust--thawed1 (15 oz.) can pure pumpkin puree8 oz silken tofu2/3 cup golden brown sugar2 tbsp corn starch1 tsp cinnamon, ground 1/2 tsp nutmeg, ground1/4 tsp ginger, ground1/2 tsp pure vanilla extract1/4 tsp fine sea salt
Start with the premade crust. My crust was a 10-inch all butter crust and I used a 9 1/2 inch glass pyrex plate. Trace the bottom of the pie plate onto foil and cut out into a circle. Alternately, you may use a large coffee filter.
Unroll pie crust into pie plate, and pressing down lightly with fingers. Trim any crust as necessary. Next, place foil circle or coffee filter on top of crust and weight with either dried beans or pie weights, if you have them.
Parbake crust in a preheated oven on the middle rack at 350 degrees F. Bake for 20 minutes until pie edges are lightly golden.
Remove foil circle (or filter) and weights and continue baking until crust is lightly golden all over, 10 more minutes. Remove crust from oven and transfer to a cooling rack. Allow crust to completely cool. This step is necessary to prevent crust from sticking to bottom of pie plate and makes a nice firm and completely done crust.
Process all filling ingredients in a food processor until completely smooth, scraping sides of bowl with rubber spatula as needed.
Pour filling in parbaked crust and bake for 35-40 minutes in preheated 350 degree F. oven on middle rack. Let pie completely cool. Pie will be sticky when it comes out of the oven. Chill pie for at least 2 hours, but preferably overnight before serving. Makes 8 slices.
Serving Size: Makes 8 servings.
Unroll pie crust into pie plate, and pressing down lightly with fingers. Trim any crust as necessary. Next, place foil circle or coffee filter on top of crust and weight with either dried beans or pie weights, if you have them.
Parbake crust in a preheated oven on the middle rack at 350 degrees F. Bake for 20 minutes until pie edges are lightly golden.
Remove foil circle (or filter) and weights and continue baking until crust is lightly golden all over, 10 more minutes. Remove crust from oven and transfer to a cooling rack. Allow crust to completely cool. This step is necessary to prevent crust from sticking to bottom of pie plate and makes a nice firm and completely done crust.
Process all filling ingredients in a food processor until completely smooth, scraping sides of bowl with rubber spatula as needed.
Pour filling in parbaked crust and bake for 35-40 minutes in preheated 350 degree F. oven on middle rack. Let pie completely cool. Pie will be sticky when it comes out of the oven. Chill pie for at least 2 hours, but preferably overnight before serving. Makes 8 slices.
Serving Size: Makes 8 servings.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 2.0 g
- Cholesterol: 0.6 mg
- Sodium: 20.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 3.0 g
- Protein: 2.4 g
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