Pumpkin Pie Made With Tofu No Milk Or Eggs Food

EASY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

TOFU PUMPKIN PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
• Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.

CRUSTLESS PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)

Steps:

• Preheat oven to 425°F
• Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
• Pour mixture into pie shell and bake for 15 minutes.
• Lower heat to 350 F and bake for another 40 minutes.
• Chill and serve.

VEGAN PUMPKIN PIE

Steps:

• Cream pumpkin and sugar.
• Add salt, spices, and tofu.
• Bake at 425 for 15 minutes, then at 350 for 40 minutes.
• Chill and serve.

NO EGG PUMPKIN PIE

Steps:

• Preheat oven to 375*. In medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken. Stir constantly. Pour into already baked pie crust. Bake 30 minutes or until firm.

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)

Steps:

• Preheat oven to 425°F.
• Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
• Pour mixture into pie shell and bake for 15 minutes.
• Lower heat to 350 F and bake for another 40 minutes.
• Chill and serve.