Photo: Priscilla Du Preez
Tofu Pumpkin Pie
8 ingredients
5 min + 55 min
1 9-inch pie
openrecipes
"A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener."
Estimated Nutrition (whole recipe, rough)
140
Calories
8g
Protein
5g
Fat
18g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10.5 ounce) package silken tofu, drained
- 1 (16 ounce) can pumpkin puree
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (9 inch) unbaked pie crust
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes