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Lite'n It Up Group Feature: Tofu Pumpkin Pie

Lite'n It Up Group Feature: Tofu Pumpkin Pie

To me, nothing says fall more than pumpkin pie, and I think user llendril read my mind when she posted a tasty recipe for Tofu Pumpkin Pie in the Lite'n It Up Healthy Recipe Group. What's more? She paired it with my new favorite, goat's milk ice cream. Yum!

To see the recipe, just

Tofu Pumpkin Pie from llendril

fall is here.
it's obvious-- from the weather to the changing leaves to the crop of non-rerun television shows.

and then, of course, to the grocery store produce section.
the pomegranates have arrived. the apples look wonderful. squash lie around in abundance.
and, of course, there is no better time to enjoy the wonderful, autumn-appropriate flavor of pumpkin pie.

if you know me or my cooking style at all, i never can seem to just leave well enough alone. i enjoy finding ways to make things more healthy, or perhaps just slightly more interesting. so when i came across the following recipe for pumpkin pie, i was sold on both counts.


tofu pumpkin pie
adapted from

* 18 ounces lite extra-firm tofu
* 2 cups canned (or cooked) pumpkin
* 2/3 cup honey
* 1 teaspoon vanilla extract
* 1.5 teaspoons ground cinnamon
* 3/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 9" reduced-fat prepared graham cracker crust

1) preheat oven to 350°
2) drain tofu. place in a food processor and process until smooth
3) add remaining ingredients. process until well-blended
4) pour into pie crust. bake for about an hour
5) remove from oven and chill until firm

this pie is ridiculously easy to make (especially when using a store-bought crust). throw everything into a food processor and . . . you're pretty much done. it's even easier if you choose to use 1 tablespoon of pumpkin pie spice instead of the individual spices listed above. i went with the individual ones and i have to admit, something seemed slightly off. if i make this again in the future, i will probably make sure to have the pre-mixed pumpkin pie spice on hand first.
aside from that, i thought this pie was very pleasant. i ate it with vanilla goat milk ice cream (the best ice cream i have come across to date). the combination was wonderful. the pie on its own was very tasty-- forget flour and sugar and evaporated milk or whatever ingredients a normal pumpkin pie will generally include. tofu and honey are apparently all you need to produce a nicely-textured and delicious pumpkin pie dessert. this is dairy free and quite good for you, between the tofu and the pumpkin. i see no faults with this whatsoever, and would even consider serving it as the main pumpkin pie at thanksgiving.

t.g.i.f. - thank goodness it's fall!

ad2121 ad2121 10 years
It's a pie. You're not supposed to eat the whole thing. One eighth of the pie would round in at about 200 calories. Not horrible considering a regular slice comes in at about 400.
LVC LVC 10 years
I make Tofu PP EVERY fall...All fall! I LOVE it! Sooo good. I'm Vegan so I use a Vegan pie shell and SPLENDA to sweeten instead of honey. (Never used stevia, but I think it may make it a bit bitter if you are not careful about the portion. It would have to be Just Perfect...lots of experimenting with that one...) Also If you just use PUMPKIN PIE SPICE, you dont have to worry about all the individual spices.
Porkchopz Porkchopz 10 years
I am skeptical about the honey. That seems very calorie-rich. Maybe some of the honey could be replaced with Stevia?
Brooklynbee Brooklynbee 10 years
I try to make all my recipes as healthy as possible, and I have made pumpkin pie with silken tofu in the past. It's delicious!
superfoxml superfoxml 10 years
this looks phenomenal. i will try it soon! i have had such a craving for something pumpkin so this is my recipe!
Spectra Spectra 10 years
Regular pumpkin pie is actually not all that terrible for you, especially if you cut back on the sugar. I use about half the sugar and fat free evaporated milk and I bake it without a crust. The result is a pumpkin "custard" that has fewer calories than a traditional pie.
marygrace marygrace 10 years
i've never tried this particular recipe using honey as a sweetener, but i'm vegan and make tofu pumpkin pies every fall. maybe its just because i haven't had a traditional pumpkin pie in a couple of years, but tofu pumpkin pie tastes just like the real thing. further, its always a hit with my omnivorous family. personally, i think sweetening the pie with honey seems a little strange, as honey has its own particular flavor. i would go with plain white sugar instead. also i think its helpful to continue to think of this pumpkin pie as a dessert, even though its made with tofu. its healthiER than a traditional pumpkin pie, but i would definitely drop the notion of any pumpkin pie as a health food and use full-fat tofu (its not like its really fatty or bad for you anyway) and just accept the sugar as a part of what dessert is.
hlcdlc hlcdlc 10 years
Do you have a calorie count per slice?
wackdoodle wackdoodle 10 years
Is the 2/3 cup of honey a typo? Because 1 cup of honey has over 1,031 calories so 2/3 cup of honey is approaching 800 calories. What's the breakdown for this recipe compared to the normal?
ur_momm ur_momm 10 years
im not sure about this but i will definitely try it... desert thats healthy... what more could i ask for??
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