Tofu Pumpkin Pie

Tofu Pumpkin Pie is a delicious vegan and gluten-free alternative to traditional pumpkin pie, and the addition of tofu makes it creamy and smooth.

This is vegan and gluten free recipe. Dish can be prepared in 185 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Tofu Pumpkin Pie

Cooking Method: Baking Cuisine: American Courses: Baking, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Rest Time 120 min Total Time 3 hrs 5 mins

Servings: 8 Calories: 2000

Best Season: Fall

Ingredients

Servings

• 1.5 cup Pumpkin puree
• 1 cup Firm tofu
• 1 cup Coconut milk
• 0.75 cup Maple syrup
• 2 tablespoon Cornstarch
• 2 teaspoon Pumpkin pie spice
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 pre-made Pie crust

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine the pumpkin puree, firm tofu, coconut milk, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend until smooth.
3. Pour the mixture into the pre-made pie crust.
4. Bake in the preheated oven for 45 minutes, or until the filling is set.
5. Remove from the oven and let it cool for 2 hours.
6. Refrigerate for at least 2 hours before serving.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 18g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.