TOFU PUMPKIN PIE
A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.
Provided by Christopher Sherlock
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
- Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g
PUMPKIN PIE CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2 inch up the sides of ten 6-ounce ramekins. Put the ramekins in a large baking dish or roasting pan and blind bake in the oven, 10 to 12 minutes. Remove and set aside to cool.
- Make the custard: Combine 2 cups cream, the cinnamon, nutmeg and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat. Whisk the egg yolks with the granulated sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
- Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish, about halfway up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
- Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thicker caramelized sugar crust, repeat, using just a light sprinkling of sugar each time. Let cool.
- In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
PUMPKIN TOFU CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 (9-inch) cheesecake
Number Of Ingredients 10
Steps:
- Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
- Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.
- Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
- Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.
TOFU CHOCOLATE PIE
No one will guess the secret ingredient in this amazingly rich and creamy pie. In fact, you don't even have to tell them it's tofu until after they've finished the very last crumb.-Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.
Nutrition Facts :
PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)
I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.
Provided by Rita1652
Categories Pie
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.
Nutrition Facts : Calories 184.8, Fat 7.1, SaturatedFat 1.7, Sodium 217.4, Carbohydrate 28.4, Fiber 1.3, Sugar 16.9, Protein 3.5
TOFU PUMPKIN PIE
Steps:
- Preheat the oven to 425°F. Press the piecrust into an ungreased 8-inch pie pan.
- Place the tofu, pumpkin, sugar, pumpkin pie spice, and salt in a blender and pulse until smooth. (You may have to stop the blender and push down the ingredients a couple of times.) Pour the mixture into the piecrust and bake for 15 minutes. Turn down the oven to 350°F and continue to bake for 20 to 25 minutes, or until the pie filling is set in the center. Remove from the oven and cool completely before serving.
- food trivia
- Pumpkin pie's primitive cousin, pumpkin pudding, originated with the early American colonists in New England. They sliced off the top of a pumpkin and removed the seeds. They then filled the inside with milk, spices, and honey and baked it in hot ashes.
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- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Thaw pie crust slightly while oven is preheating. Then, poke holes with a fork in pie crust to all the air to escape so it doesn't puff up and bake for 5 minutes. Transfer to a rack, and let cool completely.
- To make the filling: Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour the filling into the parbaked pie shell and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve with dairy-free whipped topping, if desired.
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