Pumpkin Pie


Number of Servings: 
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Pie Crust (or use a ready-made pie crust):

  • 1 ½ cup unbleached pre-sifted flour (or whole wheat flour)
  • 1 tbls sugar ¼ tsp salt 1 stick butter (chilled and cut into 8 slices)
  • 3-4 tbls ice water


  • 1pkg Nasoya Silken Tofu, drained
  • ½ c regular or lowfat cream cheese
  • 2 c pumpkin puree
  • ¾ c brown sugar or ½ cup honey
  • 2 tbsp apple juice concentrate
  • ½ tsp each cloves and allspice
  • ¼ tsp each ginger and nutmeg
  • 3 tbsp arrowroot (natural thickener - available at most supermarkets)
  • 1 tsp vanilla
Preparation Method: 

Pie Crust: Preheat oven to 425º F. Place flour, sugar, salt and butter in a food processor and blend until mixture resembles oatmeal. With the machine running, gradually pour in the ice water and continue blending until the dough forms a ball. Remove and slightly flatten. Wrap in plastic wrap and chill for 30 minutes. Roll out the dough to 1/8” thick and place into a lightly oiled pie pan. Trim the edges, leaving a 1-inch overhang. Fold the edges under and crimp. Line the pie with a piece of foil, shiny side down, and pour in either pie weights or dried beans. Press down and bake for 15 minutes. Remove foil and weights or beans.

Pie: Preheat oven to 325º F. Place the tofu, cream cheese, pumpkin, brown sugar, apple juice, spices and arrowroot in a food processor and blend until there are no lumps and mixture is smooth. Pour into prepared pie shell and bake for one hour. Remove, cool, and chill.

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