Silken Tofu Pumpkin Pie with Brown Sugar-Pecan Crust

Author Or Recipe byLinda Funk

Recipe and photo are courtesy of Sue Droeden through The Soyfoods Council.

Yields8 Servings
Prep Time15 minsCook Time50 mins
Silken Tofu Pumpkin Pie Filling
 12 oz Mori-Nu Slken Tofu, Extra Firm
 15 oz Pumpkin Puree
 2 tbsp Soybean Oil
 2 tbsp Dark Molasses
 ¾ cup Granulated Sugar
 2 tsp Ground Cinnamon
 1 tsp Ground Ginger
 ½ tsp Ground Nutmeg
 ½ tsp Salt
 1 tsp Vanilla Extract
 1 9-inch unbaked pie crust or brown sugar-pecan crust
 1 pinch Ground Cloves
Brown Sugar-Pecan Crust
 3 cups Pecan Halves
 6 tbsp Light Brown Sugar
 1 tsp Ground Cinnamon
 ½ tsp Kosher Salt
 6 tbsp Butter or Non-Dairy Butter
1

Place all pie filling ingredients in a blender and blend until mixed and smooth.

2

Pour into unbaked pastry crust or prepared Brown Sugar-Pecan Crust (see directions below) and bake for 50 to 60 minutes until filling is puffed around the edges. The pie filling will still be a bit jiggly in the middle.

3

Cool and then cover and chill for several hours before serving.

Brown Sugar - Pecan Crust
4

Place 3 cups pecan halves, 6 tablespoons light brown sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt in a food processor. Process until pecans are coarsely chopped.

5

Add in 6 tablespoons butter or non-dairy butter and pulse until mixture is finely ground and holds together when pinched. Set 1/4 cup of mixture aside.

6

Press firmly into the bottom and up the sides of a 9-inch deep dish pie plate.

7

Bake 8 to 10 minutes at 350 degrees until lightly browned and fragrant. Set aside until ready to fill.

8

Sprinkle the reserved 1/4 cup of mixture over the pie when it has about 10 minutes left to bake.

Category,

Ingredients

Silken Tofu Pumpkin Pie Filling
 12 oz Mori-Nu Slken Tofu, Extra Firm
 15 oz Pumpkin Puree
 2 tbsp Soybean Oil
 2 tbsp Dark Molasses
 ¾ cup Granulated Sugar
 2 tsp Ground Cinnamon
 1 tsp Ground Ginger
 ½ tsp Ground Nutmeg
 ½ tsp Salt
 1 tsp Vanilla Extract
 1 9-inch unbaked pie crust or brown sugar-pecan crust
 1 pinch Ground Cloves
Brown Sugar-Pecan Crust
 3 cups Pecan Halves
 6 tbsp Light Brown Sugar
 1 tsp Ground Cinnamon
 ½ tsp Kosher Salt
 6 tbsp Butter or Non-Dairy Butter

Directions

1

Place all pie filling ingredients in a blender and blend until mixed and smooth.

2

Pour into unbaked pastry crust or prepared Brown Sugar-Pecan Crust (see directions below) and bake for 50 to 60 minutes until filling is puffed around the edges. The pie filling will still be a bit jiggly in the middle.

3

Cool and then cover and chill for several hours before serving.

Brown Sugar - Pecan Crust
4

Place 3 cups pecan halves, 6 tablespoons light brown sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt in a food processor. Process until pecans are coarsely chopped.

5

Add in 6 tablespoons butter or non-dairy butter and pulse until mixture is finely ground and holds together when pinched. Set 1/4 cup of mixture aside.

6

Press firmly into the bottom and up the sides of a 9-inch deep dish pie plate.

7

Bake 8 to 10 minutes at 350 degrees until lightly browned and fragrant. Set aside until ready to fill.

8

Sprinkle the reserved 1/4 cup of mixture over the pie when it has about 10 minutes left to bake.

Silken Tofu Pumpkin Pie with Brown Sugar-Pecan Crust

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