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Tofu-Pumpkin Pie

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Submitted by Lori1025

YIELD

1 pie

PREP

45 min

COOK

60 min

READY

110 min

Ingredients

2 473
½ 118
1 5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML WATER
cold
1 453.6
POUND G TOFU
firm
16 462.4
OUNCES ML/G PUMPKIN
canned
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML BROWN SUGAR *
¼ 1.3
TEASPOON ML CLOVES
ground
79
CUP ML SAFFLOWER OIL
5 75
TABLESPOONS ML CRYSTALLIZED GINGER (CANDIED)
chopped *

Directions

Crust: Combine flour, shortening and salt.

Add water a little at a time to form a firm dough.

Do not add too much.

Wrap dough in wax paper and chill for a minmum of 30 minutes.

Roll out and palce in a 10 inch tart pan.

Filling: Pre-heat oven to 350℉ (180℃).

Combine all filling ingredients except candied ginger.

Slowly add 3 tablespoons of ginger.

Pour filling into pie crust and bake for 1 hour.

Remove from oven, allow to cool and sprinkle remaining ginger on top of pie.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 598 44% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 908mg 38%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 32%
Sugars g
Protein 51g
Vitamin A 377% Vitamin C 9%
Calcium 82% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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