Pumpkin Pie with Silken Tofu

I forgot to photograph it until it had been sitting in the fridge with foil, hence the flatness.

This year, I volunteered to make the pumpkin pie for Thanksgiving and I made it with tofu! No one complained except the toddler.

I used this recipe from Nutritious Eats because it used pumpkin pie spice instead of cloves/allspice/nutmeg/etc. I don't use enough of those spices to buy them all individually.

The biggest problem was the crust. I tried to get a Trader Joe's frozen crust, but they only had their gluten-free version, and I mistakenly thought that it would be almost as good. It wasn't good. Next year, I'll make sure to get a better crust.

The texture was great, and the taste was good, and it's actually pretty healthy. The only modification I'll make to the filling next time is that I'd prefer it with a bit more spice. I'll read some other recipes and figure out whether than means adding ginger, or just increasing the amount of cinnamon.

The Recipe (from Nutritious Eats):

1 store-bought pie crust

12-14oz silken tofu

15oz pumpkin puree

1/2 c sugar

1/4 c brown sugar

1 tsp vanilla extract

1 tsp cinnamon

1 tsp pumpkin pie spice

1 tb cornstarch

Bake crust according to instructions
In food processor, puree the silken tofu until smooth. Add other ingredients and pulse until well combined and smooth.
Pour filling into cooled pie crust.
Bake at 350 for 45-55 minutes.

The Verdict:

Overall grade: B

Overall reason: Good texture, needs more spice

Time to prepare: 10 minutes of work, 1 hour including baking

Toddler/husband quote:

Toddler: "Dad, what number would you give this pie?"

Husband: "4 out of 5."

Toddler: "I'd give it a 1."

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