Ingredients
- 1 can Pumpkin 16 ounces, pureed
- ¾ cup Sugar
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger Ground
- ¼ teaspoon Cloves
- 1 package Tofu 10½ ounces, soft, processed in a blender until smooth
- 1 Pie Shell 9 inches
Equipment
- Oven
- Mixer
- Large Bowl
- Blender
Instructions
- Preheat the oven to 425°F.
- Cream the pumpkin and sugar in a large bowl.
- Add the salt, spices, and blended tofu; mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes. Lower the heat to 350°F, and bake for an additional 40 minutes.
- Chill before serving.
Nutrition
Nutrition Facts
Tofu Pumpkin Pie
Amount per Serving
Calories
212
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
235
mg
10
%
Potassium
23
mg
1
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
6
g
12
%
Vitamin A
12
IU
0
%
Vitamin C
1
mg
1
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cinnamon, Clove, Cloves, Ginger, Ground Ginger, Pie, Pie Crust, Pie Shell, Pumpkin, Sugar, Tofu, Vegan, Vegetarian