Tofu Pumpkin Pie
Welcome back to my series “How To Make Tofu No Suck” where I made recipes using tofu as a low carb alternative to dairy for all my peeps who can’t have dairy but still want to create recipes that call for it. Even if you CAN have dairy, I think you’ll be surprised that this (vegan!) pumpkin pie will please even the non-vegans!
I’m calling out Costco’s Pumpkin Pie!
Have you ever looked at the ingredients?????
Corn syrup
Glucose solids
Carrageenan
Xanthan gum
Artificial flavor
Canola oil (twice!)
….not to mention wheat, dairy, and gluten for those that are looking for alternatives to those.
My version is:
– Low carb
– High protein
– Dairy free
– Guten free
– Egg free
Ingredients:
– 14 oz firm organic tofu
– 15 oz organic pumpkin puree
– 1/2 cup of coconut sugar or preferred granulated sweetener (do not use a liquid sweetener)
– 2 tsp of pumpkin pie spice
– 2 scoops of Bethanys’ Pantry Vanilla DSP (this replaces the flour commonly used in pmpkin pie)
– Pie crust (homemade or store bought), unbaked
Instructions:
Preheat oven to 450 F. Blend all the ingredients (except the crust) in the blender until smooth. Pour mixture into the pie crust and bake for 15 minutes, then change the temperature to 350 F and bake for additional 40 minutes. Allow to cool completely to set (very important) before slicing.
