Pumpkin Tofu Pie or Pumpkin Tofu Custards
Indulge in the creamy, plant-based goodness of this Pumpkin Tofu Pie or Pumpkin Tofu Custards recipe, a versatile dessert perfect for fall festivities or year-round enjoyment. Made with nutrient-rich pumpkin puree and silken tofu, this vegan treat combines a luscious, velvety texture with the warm spices of classic pumpkin pie. Sweetened naturally with maple syrup and a touch of brown sugar, it strikes the perfect balance of comforting sweetness and wholesome ingredients. Choose between baking it in a graham cracker crust for a traditional pie or individual ramekins for elegant custards. With an easy preparation process and a decadent flavor profile, this dessert is a dream come true for pumpkin lovers. Best served chilled, it’s delightful on its own or topped with whipped coconut cream and a dash of cinnamon for the ultimate plant-based indulgence!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 12 ounces Silken tofu
- 0.5 cup Maple syrup
- 2 tablespoons Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Pumpkin pie spice
- 0.25 teaspoons Salt
- 1 piece Pre-made graham cracker pie crust (optional for pie version)
Instructions
Preheat the oven to 350°F (175°C).
In a blender or food processor, combine the pumpkin puree, silken tofu, maple syrup, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt.
Blend the mixture until completely smooth and well combined, scraping down the sides as needed.
For the pie version: Pour the blended mixture into a pre-made graham cracker pie crust, spreading it evenly with a spatula.
For the custard version: Divide the mixture evenly into individual ramekins or custard cups and place them in a deep baking dish.
If baking custards, pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake the pie or custards in the preheated oven for 45 to 50 minutes. The filling should be set but still slightly jiggly in the center.
Remove from the oven and let the pie or custards cool to room temperature.
Transfer to the refrigerator to chill for at least 2 hours (or overnight) before serving.
Serve the pie sliced or enjoy the custards directly from their ramekins. Optionally, top with whipped coconut cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 25.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
