Tofu Pumpkin Pie by @beginveganbegun

1h15

8 servings

🎃

430 g

Pumpkin puree

🫘

400 g

Firm tofu

🥛

50 ml

Unsweetened plant-based milk

🍬

100 g

White sugar

🍬

100 g

Brown sugar

🧂

1 tsp

Pumpkin spice

🍦

1 tsp

Vanilla extract

🧂

0.5 tsp

Salt

🍞

1

Shortcrust pastry

  1. Preheat

    Preheat the oven to 230°C with top and bottom heat.

  2. Blend
    • Firm tofu
    • Unsweetened plant-based milk
    • Pumpkin puree

    Blend the tofu with the plant-based milk, pumpkin puree, both sugars, spices, vanilla and salt until a completely smooth cream forms, adding a little more milk if needed.

  3. Pour
    • Shortcrust pastry

    Pour the mixture over the shortcrust pastry base.

  4. Trim
    • Shortcrust pastry

    Trim the edges of the pastry if necessary.

  5. Bake

    Bake on the lowest rack at 230°C for 15 minutes.

  6. Bake

    Lower the temperature to 175°C and continue baking for 45 more minutes.

  7. Cool

    Let cool well before cutting.

Tofu Pumpkin Pie by @beginveganbegun

1h15

8 servings

🎃

430 g

Pumpkin puree

🫘

400 g

Firm tofu

🥛

50 ml

Unsweetened plant-based milk

🍬

100 g

White sugar

🍬

100 g

Brown sugar

🧂

1 tsp

Pumpkin spice

🍦

1 tsp

Vanilla extract

🧂

0.5 tsp

Salt

🍞

1

Shortcrust pastry

Preparation Steps

  1. Step 1/7

    Preheat the oven to 230°C with top and bottom heat.

  2. Step 2/7

    Blend the tofu with the plant-based milk, pumpkin puree, both sugars, spices, vanilla and salt until a completely smooth cream forms, adding a little more milk if needed.

    🫘Firm tofu
    🥛Unsweetened plant-based milk
    🎃Pumpkin puree
    🍬White sugar
    🍬Brown sugar
    🧂Pumpkin spice
    🍦Vanilla extract
    🧂Salt

  3. Step 3/7

    Pour the mixture over the shortcrust pastry base.

    🍞Shortcrust pastry

  4. Step 4/7

    Trim the edges of the pastry if necessary.

    🍞Shortcrust pastry
    🔪Knife

  5. Step 5/7

    Bake on the lowest rack at 230°C for 15 minutes.

    🍰Pie dish

  6. Step 6/7

    Lower the temperature to 175°C and continue baking for 45 more minutes.

  7. Step 7/7

    Let cool well before cutting.

    🔪Knife

Composition

Ingredients

Types

Vegetables, Soy Products, Plant-based Beverages, Sweeteners, Flavorings, Spices, Bakery, Grains

Ingredients

Pumpkin puree, Firm tofu, Unsweetened plant-based milk, White sugar, Brown sugar, Pumpkin spice, Vanilla extract, Salt, Shortcrust pastry

Notes

Unsweetened plant-based milk (40-60 ml, add a little more if needed), Shortcrust pastry (100% plant-based)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

260 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 34g, Fat: 11g, Fiber: 2g, Sugars: 20g

Nutritional Information

Minerals

Sodium: 230mg, Calcium: 90mg, Iron: 1.8mg, Potassium: 220mg

Vitamins

Vitamin A: 350µg, Vitamin E: 1.2mg, Vitamin B1: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Pie dish

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert

Occasions

Thanksgiving, Autumn

Origin

Source

Platform

instagram

Original Creator

@beginveganbegun

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Smooth

Flavors

Sweet, Spiced, Pumpkin

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (covered or in an airtight container,once fully cooled), freezer : up to 1 month (wrap slices tightly,thaw in fridge before serving)