Pumpkin Pie Made With Tofu No Milk Or Eggs Recipes

PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)

Pumpkin Pie Made With Tofu (No Milk or Eggs) image

I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.

Provided by Rita1652

Categories Pie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes
3/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat
1 (9 inch) pie shells, unbaked

Steps:

Preheat oven to 425°F.
Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 40 minutes.
Chill and serve.

Nutrition Facts : Calories 184.8, Fat 7.1, SaturatedFat 1.7, Sodium 217.4, Carbohydrate 28.4, Fiber 1.3, Sugar 16.9, Protein 3.5

TOFU PUMPKIN PIE

Tofu Pumpkin Pie image

A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.

Provided by Christopher Sherlock

Categories Fruits and Vegetables Vegetables Squash

Time 2h

Yield 8

Number Of Ingredients 8

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

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
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.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g

NO EGG PUMPKIN PIE

No Egg Pumpkin Pie image

Make and share this No Egg Pumpkin Pie recipe from Food.com.

Provided by tdej5421

Categories Low Protein

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups canned pumpkin
3/4 cup light brown sugar, firmly packed
1 1/2 cups water
6 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 baked 9 inch pie shell

Steps:

Preheat oven to 375*. In medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken. Stir constantly. Pour into already baked pie crust. Bake 30 minutes or until firm.

Nutrition Facts : Calories 223.2, Fat 5.7, SaturatedFat 1.9, Sodium 390.8, Carbohydrate 42.3, Fiber 2.7, Sugar 22.9, Protein 2

CRUSTLESS PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)

Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs) image

Make and share this Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs) recipe from Food.com.

Provided by smelly0610

Categories Pie

Time 11m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree
1/2 cup brown sugar
1/4 cup Splenda sugar substitute
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat

Steps:

Preheat oven to 425°F
Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 40 minutes.
Chill and serve.

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