Tofu Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 125.4
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.0 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Tofu Pumpkin Pie calories by ingredient
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Delicious low fat and sodium crustless pumpkin pie Delicious low fat and sodium crustless pumpkin pie
Number of Servings: 16


    1.5 pkg. Banyan Hard Tofu (22.5 oz.)
    2 cups pumpkin puree
    1.5 cups granulated sugar
    1/4 cup cornstarch
    2 teaspoons pumpkin pie spice
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1/4 teaspoon salt
    1 teaspoon vanilla extract


Drain and rinse tofu. Reserve 1/2 package for later. Crumble one package tofu in food processor with all ingredients except for reserved 1/2 package tofu. Process till smooth. Cube reserved tofu and add to food processor through feeder tube. Continue processing till smooth.

Prepare 9" pie pan with non-stick spray. Pour pie filling into pie pan. Smooth with spatula. Bake in preheated oven at 375 degrees for 70-80 minutes till edges are golden brown (you won't miss the pie crust if you bake the pie filling till the edges are browned).

When cool, cut into 16 slices. Refrigerate any leftovers.

Serving Size: Makes 9" pie (16 servings)

Number of Servings: 16

Recipe submitted by SparkPeople user ZUKIGIRLZUKI.


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