Tofu Pumpkin Pie is a delicious vegan, nuts-free dessert that combines acorn squash, brown sugar and tofu in a shortcrust pastry for an irresistible fruity treat.
Special diets: Vegetarian | vegan | nuts-free |
️Allergens: soy | gluten | eggs | lactose |
⏱ 62 mins – easy
🍽 10 servings – 269 kcal per serving
|
Serving 117g |
Fat 11g |
Sat. fat 2g |
Sodium 340mg |
|
Carbs 36g |
Fibers 1g |
Sugars 16g |
Proteins 7g |
INGREDIENTS
- half tsp salt
- 1 can acorn squash
- three quarters cup brown sugar
- 2 tsp ground cinnamon
- half tsp ground ginger
- a quarter tsp ground cloves
- a quarter tsp allspice
- 10 oz tofu
- 1 shortcrust pastry
TOOLS
- 1 oven
- 1 food processor
STEPS
Put acorn squash, brown sugar, allspice, ground cinnamon, ground ginger, ground cloves, tofu, and salt in a food processor. Blitz to get a pumpkin mixture.
Pour the pumpkin mixture into a shortcrust pastry.
Preheat the oven to 390°F for 12-15 minutes.
Put the shortcrust pastry in the oven and bake for 55 minutes.
Turn off the heat and take the tofu pumpkin pie out of the oven.
It’s ready to be served !
