Dave absolutely loves pumpkin pie – he’d eat the entire thing in one sitting if I let him – so I thought I’d treat him over the weekend with a healthy experiment: tofu pumpkin pie. Surprisingly, there isn’t even the slightest taste of tofu in this dessert; it really could fool anyone!
I’ll admit I was a little intimidated making my first pie, but this was actually really easy (partly since the filling is a dump-all-into-a-blender type).
The Whole Wheat Crust
I was quite lucky to find whole wheat pastry flour at my neighbourhood grocer – the big guys don’t normally carry it. Whole wheat pastry flour is supposed to be better for lighter baked goods. It has slightly less protein (thus less gluten) than all purpose flour which allows it to achieve a flakier texture.
This is my first attempt at making a pie crust, and I must say, I didn’t do too bad a job. The crust can be used for sweet or savoury pies or quiche.
- 1 cup whole wheat pastry flour
- 2 tsp coconut palm sugar
- 3/4 tsp salt
- 4 tbsp vegetable oil
- 3 tbsp 2% evaporated milk (or 5 tbsp milk)
- Place all ingredients in a medium bowl and mix (hands work best) until moistened.
- Form dough into a ball and roll out to 0.5 cm onto a floured countertop.
- Carefully peel crust from countertop and place into greased 9 inch pie dish.
- Pat down starting in centre moving out to sides.
- Set aside and wait for pie filling!
Makes 8 servings.
124 calories, 13 g carbs, 1 g sugar, 7 g fat, 2 g protein, 2 g fibre
The Tofu Pumpkin Filling
With simply pumpkin, tofu, a bit of sugar and spices, this filling is vegan-friendly. Though I added evaporated milk to the crust, the pie can be made vegan if you use a vegan crust.
- 1 – 16 ounce can pureed pumpkin
- 1 package (85 g) soft tofu
- 1/3 cup coconut palm sugar
- 3/4 tsp stevia powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 unbaked pie crust
- Preheat oven to 450 degrees Fahrenheit
- Place all ingredients, expect for the pie crust, into a blender and puree.
- Pour contents into pie crust.
- Bake for 15 minutes, reduce oven temperature to 350 degrees and bake for another 25 minutes or until an inserted toothpick comes out clean.
- Let pie cool completely before serving. Plate and add a dollop of greek yogurt on top. Enjoy!
Makes 8 servings.
Per serving (excluding crust):
81 calories, 15 g carbs, 2 g sugars, 1 g fat, 3 g protein, 1 g fibre
205 calories for a piece of pie is pretty good in my mind!