Tofu Pumpkin Pie

Serves: 8
Total Calories: 141


1 (12 1/2-ounce) box silken tofu soft or firm
1/3 cup canola oil
2 packed cups cooked, fresh pumpkins or 1 15-ounce can plain pumpkin
2 tablespoons maple syrup (optional)
2 tablespoons date sugar (optional)
1/2 teaspoon imitation maple flavoring
3/4 teaspoon powdered stevia extract
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves


• Prepare a single 9-inch crust.
• Preheat the oven to 350°F.
• Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and the oil. Gradually add the rest of the ingredients. Use the pulse button, stirring in between pulses.
• Pour into an unbaked pie shell. You may partially bake the pie shell for 15 minutes at 350°F before adding the filling. Bake for 45 minutes to 1 hour. Chill and serve topped with “Whipped Cream”, or use dairy whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 141
Calories from Fat: 83

This Tofu Pumpkin Pie recipe is from the Stevia Cookbook. Download this Cookbook today.

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