Tofu Pumpkin Pie
1 (16-ounce) can pureed pumpkin
3/4 cup sugar or sucanat OR 1/2 cup maple syrup
1 (10- to 12-ounce) package silken soft tofu
2 to 3 tablespoons cornstarch (to firm up the pie filling)
1 teaspoon ground allspice (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (9-inch) unbaked vegan pie shell
1. Preheat oven to 425 degrees Fahrenheit.
2. Blend the pumpkin and sugar. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves).
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 degrees Fahrenheit and bake for another 60 minutes. Chill and serve.
Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with nondairy topping and it will fool any pumpkin pie lover.
SO HOW'D IT GO?
Very good and easy to make. Everyone loved it. A keeper.
I am so disappointed... I was so looking forward to this - but my pie also cracked like some others - and it's burnt on top - I followed the direction to cook it 15 minutes at the higher temparature and then lower the temp and cook and 60 minutes - but i think that is just way too long - i should have probably taken it out after 30-45 minutes... ARGGG... i'm supposed to bring this to a Thanksgiving dinner at someone elses... and canned pumpkin is really hard to come by - I had to get some military friends to get it on the base - hour drive from here... and they're moving to Japan next year - this is probably my first and last pumpkin pie I will ever make... I'm sure it's 5 star recipe like everyone else has claimed - if it's cooked way - a lot - less long... you get my drift? :-[ -- I'm going to try and salvage this pie though - i'll just cut away at the edges - and serve it up like a tart - I wanted to say that I used gingersnaps to make a cookie crust - because I think it will pair nicely with pumpkin - and I'll just put a lot of whipcream on top so you can't see the brownish cracked top. :o
This was quite tasty. I used silken soft tofu, and it came out extremely smooth. I expected rather more texture, but it was quite lovely. Rather like a very firm pumpkin pudding in a crust. I heeded the advice of other reviews, and used a light hand with the spices. I think more would have been fine, but it was very nice as it was.
For whatever reason, aseptically packed tofu (the stuff in the box, as opposed to the plastic tub) isn't sold in any of the neighboring grocery stores. If I used the refrigerated, tub variety (tub-fu? :P,) I could buy it anywhere from soft-extra firm. I've got a decent blender, so even with one of the firmer varieties, I don't think chunks would be a problem. Should I go with soft to mimic the silken variety, or should I go with one of the more solid varieties for the texture? I'm trying to please my pumpkin-pie aficianado grandmother (she's been the only person in our family allowed to make pumpkin pie at our gatherings since I can remember) when she comes for dinner tomorrow, so I'd like to get it right. Thanks~
MizzouKitten: I've made both this recipe and one very similar to it, and I actually *prefer* using non-silken tofu. The silken type, in my experience, makes it a bit too soft for my liking. Since you have a powerful blender, I would go for the soft non-silken kind. Don't get anything firmer than soft, though; if you like a very firm pie (like me), then use the soft tofu and add a couple tablespoons of cornstarch. I did a lt of experimentation last year, and I liked that version the best! I hope that helps! :-)
For whatever reason, aseptically packed tofu (the stuff in the box, as opposed to the plastic tub) isn't sold in any of the neighboring grocery stores. If I used the refrigerated, tub variety (tub-fu? :P,) I could buy it anywhere from soft-extra firm. I've got a decent blender, so even with one of the firmer varieties, I don't think chunks would be a problem. Should I go with soft to mimic the silken variety, or should I go with one of the more solid varieties for the texture? I'm trying to please my pumpkin-pie aficianado grandmother (she's been the only person in our family allowed to make pumpkin pie at our gatherings since I can remember) when she comes for dinner tomorrow, so I'd like to get it right. Thanks~
OMG This pie is soooo good. I made two one without Mori-Nu Vanilla Pudding and one with pudding. They both tasted great. The kids friends loved it and my friend too. I told her it was made with tofu after she ate it. I will definately add this recipe to my permanent recipe box.
To add to the awesome-ness of the pie I melted some Earth Balance and added sugar and cinnamon to make a sweet sticky sauce, then tossed it with a bunch of chopped walnuts to layer on top of the tasty pumpkin.
EnthusiastiCloud: The quote above was from DangGirl's review of the pie, and explains what she put on top. Hope that helps!
this actually a question for danggirl, what did you put on top of your pie? I can't really tell in the picture.
Texture was good, and no one could tell there was tofu in it, but the spices were way off. I looked up my grandma's recipe and hers only called for 1 tsp. cinnamon and 1/2 tsp. nutmeg. I might not cut it down to that, but I'll definitely cut down on the cloves and allspice. The taste of cloves was overwhelming.
I've made this recipe a couple of times now, once with canned pumpkin and once with fresh pumpkin. I think I enjoyed the fresh pumpkin one more from the point of view that the canned pumpkin looked so orange! Is this usual?!
The only thing I will say is that, I used the basic pie crust recipe that lots of people seem to have used, for my 2nd pie, and I thought was absolutely foul and totally ruined the pie. Maybe it would be ok for savoury pies (and yes, I put sugar and stuff in :) ) but I found the texture and what not just so nasty in relation to the tasty yummyness of this pie, so much so that I just scooped out the filling and ate it with a spoon, and threw the crust out. But yeah, I thought it was just so so good and I can't recommend this pie enough.
Pages