This pumpkin pie uses tofu instead of eggs and dairy. It's a great option for your holiday dessert table that will appeal to people with special dietary considerations.
Ingredients
- pumpkin puree: 1 can (16 ounce can)
- silken tofu: 1 pack (10.5 ounce pack, drained)
- white sugar: 0.75 cup
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.25 tsp
- ready-to-use vegan pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
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Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.
