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Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs Recipe

Indulge in this unbelievably creamy and decadent crustless pumpkin pie, made surprisingly healthy with tofu! This dairy-free and egg-free recipe is perfect for Thanksgiving or any occasion where you crave a rich, spiced pumpkin dessert without the guilt. Skip the crust and enjoy the silky smooth pumpkin filling in minutes! Easily adaptable to your taste – add more or less of your favorite spices.

Prep Time 15 mins
Cook Time 11 mins
Calories 72.5 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs

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How to Make Crustless Pumpkin Pie Made With Tofu No Milk Or Eggs

  1. Preheat oven to 425°F (220°C). Lightly grease a pie dish with cooking spray.
  2. Combine 14 oz (400g) silken tofu, 1 (15 oz) can pumpkin puree, ¾ cup packed light brown sugar, and 1 teaspoon vanilla extract in a food processor. Process until completely smooth and creamy.
  3. Add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and ¼ teaspoon ground allspice. Blend until well combined.
  4. Pour the mixture into the prepared pie dish.
  5. Bake for 15 minutes at 425°F (220°C).
  6. Reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until a knife inserted near the center comes out clean. The center might still be slightly jiggly.
  7. Let the pie cool completely on a wire rack before chilling in the refrigerator for at least 2 hours to allow the flavors to meld and the pie to set. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

45g

Fat

0g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Beans Vegan Vegetarian Pies Dietary Soy Tofu