December 12, 2011

Tofu Pumpkin Pie

This is by far the second best pumpkin pie I've ever had, ever. Only my mom's pumpkin pie beats it, and though she says it's not that difficult to make, she always spices it just right. This one, however, comes pretty darn close.

I love these kinds of pies. Pies that are full of healthy goodness that won't make you feel like you've committed some kind of sin.

This one is even better because it uses tofu instead of any kind of dairy to perk it up. And you can't taste the tofu whatsoever. No one will ever know. Enjoy!


1 (16 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 (8 ounces) package silken tofu
1/8 cup corn starch
pie crust (or not)


1. Blend or food process the tofu until smooth.

2. Preheat oven to 425 degrees F. Mix together the pumpkin, salt, sugar, and spices. Blend or food process the tofu until smooth.

3. Stir tofu into the pumpkin mixture, and pour into the pie shells.

4. Bake for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

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