Tofu Pumpkin Pie

asian chinese korean dessert main sweet spicy savory medium fast

Prep

13 min

Cook

38 min

Total

51 min

Ingredients (8)

1 (16 ounce) can pumpkin puree g

1 (10.5 ounce) package silken tofu, drained g

¾ cup white sugar g

1 teaspoon ground cinnamon g

½ teaspoon salt g

½ teaspoon ground ginger g

¼ teaspoon ground cloves g

1 (9 inch) ready-to-use vegan pie crust g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 450 degrees F (230 degrees C).

Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.

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.