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Pumpkin Pie Bars

What you need: 

4 ounces soft tofu
1/2 mashed banana
1 cup unsweetened applesauce
1 cup granulated sugar
2 cups unsweetened pumpkin
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
powdered sugar, for sprinkling

What you do: 

1. Preheat oven 375 degrees F. Grease a 1" deep 8x12" pan. Blend tofu and banana in blender. Mix tofu mixture, applesause, pumpkin, sugar.
2. Blend in flour, baking powder, baking soda and spices. Spread mixture evenly in pan. Bake for 25 minutes.
3. Cool in refrigerator for 5 hours to set tofu. It will be spongy moist texture, just like pumpkin pie. Before serving, sprinkle with powdered sugar!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Ok, so I haven't actually tasted this yet (it's in the oven as I type), but one important ingredient missing from this recipe, which would absolutely make it taste bland, is SALT! So I added about 3/4 teaspoon of salt, plus about a teaspoon of vanilla. Tasted the batter and it seemed pretty good, aside from a slight bitterness. I had cut down a little on the sugar, so I decided to add the rest to make it a full cup, just to be sure. Will let you know how it turns out...

So I have to say that these came out GREAT and everyone thoroughly enjoyed these yesterday. I think I baked them a little longer than recommended, and I'm glad that I did. They definitely need to be cooked all the way through. Really delicious with a scoop of vegan whipped cream on top. YUM!

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Ok, so I haven't actually tasted this yet (it's in the oven as I type), but one important ingredient missing from this recipe, which would absolutely make it taste bland, is SALT! So I added about 3/4 teaspoon of salt, plus about a teaspoon of vanilla. Tasted the batter and it seemed pretty good, aside from a slight bitterness. I had cut down a little on the sugar, so I decided to add the rest to make it a full cup, just to be sure. Will let you know how it turns out...

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Update from yesterday: today the apple flavor & scent has almost completely dissipated, and toasted with Earth Balance Buttery spread, these were super delicious as a moist pumpkin bread!
I followed the recipe except I used firm tofu and one 15-oz can of pumpkin, so 1 oz short.  Normal spice level was plenty spicy. But overall texture and taste was much more like a "Spice Apple-Pumpkin" bread than a PUMPKIN bar -- I think you can see that in the photo. Smells very apple-cinnamon-clove.  They were good, not great: I won't make again, but will bring them to the event I made them for today.

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I followed the recipe except I used firm tofu and one 15-oz can of pumpkin, so 1 oz short.  Normal spice level was plenty spicy. But overall texture and taste was much more like a "Spice Apple-Pumpkin" bread than a PUMPKIN bar -- I think you can see that in the photo. Smells very apple-cinnamon-clove.  They were good, not great: I won't make again, but will bring them to the event I made them for today.

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These are so GOOD!!  This is one of those awesome recipes that you would never know is vegan.  I brought these to my family for thanksgiving and they were the first dessert gone - everyone loved them. 

I didn't have any allspice and they were great without it. 

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I made these (and many other recipes on this site) to give away as gifts for the holidays. I wasn't even supposed to eat any. Luckily, one of the recipients was my mother. So I finally tasted something that I made. These were sooooooo good!! Two of my favorites: pumpkin and banana. I'm gonna make them again and again and again! Here's what I did different:

~I used firm tofu because it's what I had in the fridge
~I always use sucanat for my sugar
~I had to double the cinnamon and nutmeg for lack of cloves and allspice

Then I split the batter into 2 8x8 pans so the squares I give out could be thinner and bite sized. After baking I Cut each pan into 16 squares and put them in mini muffin cups. Everything came out perfect! I just bought cloves and allspice. I'm making this again in a couple of days. I can't wait.    ;)b

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Will not try again- modified ones weren't good.

Modifications didn't turn out for me.  I used half the amount of sugar and double the amount of spices.  Don't recommend that- the clove (and maybe ginger) overpowered and couldn't really taste the pumpkin (someone asked if it was gingerbread). Mine were cakey.  I tried to add a ton of powder sugar on top to compensate for the strong clove taste- weren't really good at all. I can't comment on the orig recipe since I changed it- but agree with the strange sounding comment about being too spicy and too bland with double spices- maybe not enough pumpkin taste since I used 1 can which was a little less than 2 cups.

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These taste wonderful, hot or cold! I used less sugar than called for (1/2 c. instead of a whole cup), and they were still awesome!

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Holy nom, these were so good! I think I maybe undercooked them a little, because I ended up having to eat them with a fork, but they are completely delicious and the recipe makes a TON of them!

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Yummy!  I used presweetened and spiced pumpkin in addition to the spices posted and it turned out great!  I had to bake it about ten minutes longer than suggested but then again I used an 8x8 dish.  Thanks so much for this wonderful recipe  :)

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