added this 18 years ago
Pumpkin Tofu Pies-2
What you need:
1 (29 ounce) can pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 (16 ounce) package silken tofu (firm)
2 unbaked 9 inch pie shells
What you do:
1. Preheat oven to 425 degrees F. Mix together the pumpkin, salt, vegan sugar, and pie spice. Blend or food process the tofu until smooth.
2. Stir tofu into the pumpkin mixture, and pour into the pie shells.
3. Bake for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
My family trick-or-treaters gobbled up 2 pies in nothing flat, and they are not vegetarian.
Preparation Time:
Cooking Time:
Servings:
2
Recipe Category:
SO HOW'D IT GO?
I made this yesterday for Thanksgiving and it was great! Even my omni family liked it :) I accidentally bought the ready-to-eat crust, and added too much spice, but otherwise the taste and texture were perfect. I saw that other people added cornstarch, and since I don't have any I just added 2 tbsp of flour. Seemed to work.
Now I just need to find a whipped cream recipe to go with it...
I made this recipe for myself and my family, and we all loved it! It didn't become terribly firm - it needed about an hour to cool- but the flavor was great and we demolished the first pie after a big dinner. My cousin said that she could taste the tofu, but that the flavor was still good. My brother and sister couldn't taste it at all.
This is a great recipe. Very few ingredients, easy and totally delicious. I used soft tofu instead of silken, and between 1/8 and 1/4 cup cornstarch to thicken it a bit.
gonna make this soon. Sounds delish
Ok gonna modify what I said above. After 24 hours in the fridge the pumpkin pie is amazing!
So, I used this recipe to make one pumpkin pie and one sweet potato pie. I also added about 2 tbsp or cornstarch for the pumpkin and one for the sweet potato.
The pumpkin pie came out ok but the sweet potato pie came out AMAZING. I have to stop myself from eating it and will be making it for others in the future...
mmm...this does firm up in the fridge! It's probably a good idea to make this pie the day before you plan to serve it.
I halved this recipe to make one pie, which just came out of the oven a little bit ago. Here's what I did:
I only had 1/2 cup of sugar left, so to make up for the remaining 1/4, I used 2 T of molasses and 2 T of pure maple syrup. I added about 2 1/2 T of cornstarch, plus a bit more spice. I even added about 1 1/2 T of soy flour because I was worried that it'd be to thin since I used liquid sweeteners. Then I topped it all off with some chopped walnuts and almonds.
The flavor is certainly magnificent (I do think molasses is a good touch), but the texture isn't quite as firm as I'd hoped. I kept it in for almost an hour and 10 minutes at 375...the top does have kind of a slightly tougher"skin" about 1/4 cm thick, but it's not bad...but I think if I'd baked it any longer that it would be.
I just hope this firms up in the fridge. Even if it doesn't, though, the pie is still delicious! it's just sort of pudding-like right now, which I enjoy anyway.
I make these every year, and they always turn out fantastic! Silken tofu is important, imo, otherwise it's sort of the consistency/texture of mud. I usually have to bake them a little longer than is suggested, but this year I added a little bit(1.5 tblsp) of arrowroot powder and it took less than time the recipe called for(about 35minutes after lowering the heat). They turn out great either way. My favorite pumpkin pie recipe!
I tried making this without the crust. It tasted fine, but did anyone else have a texture problem? My pie was more like a custard! :D
What type of tofu did you use, and did you add any cornstarch? I think those two are key. I like to use soft water-packed (non-silken) tofu plus 1/4 cup cornstarch, and it makes the texture perfect. Even if you use silken tofu I recommend the cornstarch. Just a thought!
I tried making this without the crust. It tasted fine, but did anyone else have a texture problem? My pie was more like a custard! :D
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