Tofu Pumpkin Pie with Salba Crust

Tofu Pumpkin Pie with Salba Crust

Tofu Pumpkin Pie with Salba Crust

By admin Published: May 24, 2012

    This is a nutritional twist to the standard graham-cracker crust. You can use this crust for any pie filling, although it works best for pumpkin pie and cheesecakes. By blending ground Salba-meal with oatmeal, and then filling with tofu and pumpkin, you can enjoy your holiday favorite and feel good about eating four of the high-ranking Superfoods.



    1. FOR CRUST: In bowl, stir together cracker crumbs, oats and Flax meal. In small bowl, whisk together oil, water and vanilla. Stir oil mixture into crumbs, and finish off with fingers to work the two together to form a moist ball. Press evenly and firmly onto sides and bottom of lightly oiled pie plate.
    2. FOR FILLING: Preheat oven to 425F. Blend tofu in processor or with beaters until smooth and creamy. Add pumpkin, vanilla, spice and maple syrup and mix well. Pour filling into pie crust and bake for 45-60 minutes total, lowering heat to 350F after 15 minutes. Bake until pie is slightly firm. If pie seems slightly “jiggly” in the middle, it will continue to firm-up once taken out of the oven and allowed to cool. Be careful not to overcook to avoid cracking on the top of pie.

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