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Tofu Pumpkin Pie

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

November 16, 2014


Yield: 8 servings


  • 1 package (10.5 oz) firm tofu
  • 1 can (15 oz) mashed pumpkin
  • cup brown sugar
  • cup white sugar
  • 1 tsp ground cinnamon
  • tsp ground ginger
  • tsp ground cloves
  • tsp ground nutmeg
  • 1 unbaked 9” pie shell



  1. Preheat oven to 425. Drain tofu well and puree in blender until smooth.
  2. In a mixing bowl, whisk together pumpkin and sugars. Whisk in the spices and the pureed tofu.
  3. Pour the mixture into the pie shell and bake at 425 for 15 minutes.
  4. Lower the heat to 350 and bake for an additional 40 minutes.
  5. Chill before cutting into eighths.


Nutrition information per serving without crust:

Calories: 116

Fat: 1g

Protein: 3g

Carbohydrate: 25g

Fiber: 1g


Nutrition information per serving with crust:

Calories: 206

Fat: 6g

Protein: 4g

Carbohydrate: 36g

Fiber: 1g  




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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to ht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Sunday, November 16, 2014