- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) package silken tofu
- 3/4 cup baker's sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 gluten-free graham cracker crust (such as Mi-Del®)
- Preheat oven to 425 degrees F (220 degrees C).
- Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.
- Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.
- Refrigerate pie until chilled and set, 8 hours to overnight.
05/09/2018
recipepes.com
Pumpkin Pie (Dairy, Egg, and Gluten Free), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
