Tofu Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 220.2
- Total Fat: 7.7 g
- Cholesterol: 21.2 mg
- Sodium: 365.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 2.0 g
- Protein: 5.2 g
View full nutritional breakdown of Tofu Pumpkin Pie calories by ingredient
Number of Servings: 10
Ingredients
-
16 oz pkg of soft tofu, drained
15 oz can pumpkin puree
3/4 cup granulate sugar
1 tsp vanilla extract
1/2 tsp salt
2 tsp pumpkin pie spice
1 egg
1 tsp flour
1 graham carcker pie crust
Directions
1. Preheat oven to 425 degrees.
2. blend tofu and pumpkin in a food processor until combined and looking orange.
3. Add sugar, vanilla, & egg; blend until well-combined.
4. With a rubber spatula, scoop mixutre out of food processor bowl and into a medium mixing bowl.
5. Add remaining ingredients & stir by hand until they are well mixed.
6. Pour into pie shell.
7. place pie shell on baking sheet & place into oven.
8. Bake at 425 degrees for 15 minutes, & then reduce heat to 325 degrees for 45 minutes, until filling is set.
9. Remove from oven and cool at least 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user GRACEFULK0508.
2. blend tofu and pumpkin in a food processor until combined and looking orange.
3. Add sugar, vanilla, & egg; blend until well-combined.
4. With a rubber spatula, scoop mixutre out of food processor bowl and into a medium mixing bowl.
5. Add remaining ingredients & stir by hand until they are well mixed.
6. Pour into pie shell.
7. place pie shell on baking sheet & place into oven.
8. Bake at 425 degrees for 15 minutes, & then reduce heat to 325 degrees for 45 minutes, until filling is set.
9. Remove from oven and cool at least 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user GRACEFULK0508.