• Soyfoodscouncil

Tofu Pumpkin Pie

Updated: Nov 1


1 oz package Mori-Nu Silken Tofu, extra firm

1-15 oz canned pumpkin

2 tablespoons soybean oil

2 tablespoons dark molasses

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon vanilla

1/4 teaspoon ground nutmeg

Dash ground cloves

9-inch unbaked piecrust

Soy Whip topping


  1. Preheat oven to 350˚ F degrees.

  2. In a blender or food processor, add tofu, pumpkin, oil, and molasses, blend until smooth. Place in a large bowl.

  3. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves; blend.

  4. Pour into unbaked crust. Bake at 350° F for 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours.

  5. Serve topped with whipped topping. Refrigerate leftovers.


Yield: 8 servings

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