Tofu Pumpkin Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Tofu Pumpkin Pie Recipe). A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

Brief

Prep 5 mins

Cook: 55 mins

Additional: 1hr

Total: 2hrs

Servings: 8

Yield: 1 9-inch pie

Tofu Pumpkin Pie Recipe

Ingredients

1 (10.5 ounce) package silken tofu

drained

1 (16 ounce) can pumpkin puree

¾ cup white sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 (9 inch) unbaked pie crust

Fruits and Vegetables

Directions

Step 1

Preheat an oven to 450 degrees F (230 degrees C).

Step 2

Place the tofu pumpkin sugar salt cinnamon ginger and clove into a blender. Puree until smooth. Pour into the pie crust.

Step 3

Bake in the preheated oven 15 minutes then reduce heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the mixture comes out clean about 40 minutes more. Cool before serving.

Nutritional Information

Tofu Pumpkin Pie Recipe

Servings Per Recipe:8

Calories: 230.2

% Daily Value *

Protein: 4.6g 9%

Carbohydrates: 34.9g 11%

Dietary Fiber: 2.7g 11%

Sugars: 21.1g

Fat: 8.7g 13%

Saturated Fat: 2.1g 11%

Vitamin A Iu: 8841.1IU 177%

Niacin Equivalents: 2mg 15%

Vitamin C: 2.5mg 4%

Folate: 24.2mcg 6%

Calcium: 32.7mg 3%

Iron: 1.8mg 10%

Magnesium: 26.7mg 10%

Potassium: 207.9mg 6%

Sodium: 412.8mg 17%

Thiamin: 0.1mg 14%

Calories From Fat: 78

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like