“A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.” - by Christopher
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 230 cal
- 12%
- Fat
- 8.7 g
- 13%
- Carbs
- 34.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
SB
"This was excellent! Used "soft" silken tofu and a low fat granola pie crust and reduced salt to 1/4 tsp but left everything else the same. Why would you want the eggs and dairy in a pumpkin pie when..." See more it can taste this good! Great recipe!"
Jennifer
"Updated review: On the first day, this was edible, but not that great. The second day, however, this pie tasted very good! Definitely make this a day ahead of time to let the flavor improve!! I do not..." See more have a blender, so I used a hand mixer, which I do NOT recommend if you're sharing this with others, simply because of the lack of visual appeal (it looked completely disgusting with beige chunks). I'm not vegan, and I do think regular pumpkin pie is better. I still might make this again, though, since it's so healthy and simple."
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