Tofu Pumpkin Pie

Ingredients and Weight:

• 1 cup (226g) silken tofu, drained
• 1 cup (198g) canned pumpkin puree
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground ginger
• 1/4 teaspoon (1.25g) ground nutmeg
• 1/8 teaspoon (0.6g) ground cloves
• 1/8 teaspoon (0.6g) salt
• 1/2 cup (120ml) evaporated milk
• 1/4 cup (60g) non-dairy butter, melted
• 1 pie crust, 9-inch (23cm) diameter

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

Easy (1/5)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the tofu, pumpkin puree, sugar, spices, and salt. Mix until smooth.
3. Stir in the evaporated milk and melted butter.
4. Pour the filling into the pie crust.
5. Bake for 45-50 minutes, or until the center is set and the edges are golden brown.
6. Let cool completely before slicing and serving.

Nutritional Information:

Per serving (1/8 of the pie):

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Creamy and smooth texture
• Rich and warm pumpkin flavor
• Perfectly balanced sweet and savory notes

User Comments:

• "This pie was absolutely delicious! It had all the flavors of traditional pumpkin pie but with a lighter, tofu-based filling. I highly recommend it!" - Emily R.
• "The crust was flaky and the filling was so smooth and creamy. I loved the hint of spice from the ginger and cloves." - John S.
• "This pie is perfect for Thanksgiving or any fall gathering. It's easy to make and always a crowd-pleaser." - Sarah T.

Special Precautions and Tips:

• To ensure a smooth filling, use a high-quality blender or food processor to blend the tofu.
• If you don't have silken tofu, you can use regular tofu. Just press it well to remove excess moisture before blending.
• To prevent the edges of the crust from burning, cover them with aluminum foil during the last 15 minutes of baking.