This is the best pumpkin pie ever. I invented this pumpkin pie recipe when my kids were small so they’d eat more beans and veggies. In fact, this basically is a pumpkin/tofu/egg casserole disguised as a pie. We always double this recipe to make 2 pies.
Pumpkin/Tofu/Egg Casserolle (Pie)
2 large eggs (we’ve made this with 4 egg whites instead of 2 whole eggs and it tasted fine, too)
1 15 oz can Libby’s 100% pure Pumpkin
3/4 cup raw organic white sugar (this year we’re trying organic date sugar to see what that tastes like – I’ll update this post after we taste the pie tomorrow.)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 12 oz box of Mori-Nu Silken Soft Tofu
1 unbaked 9-inch deep-dish pie shell (this year we’re trying gluten free pie shells – I’ll update what we think after we taste the pie tomorrow).
Beat eggs. Add pumpkin, sugar, salt, cinnamon, ginger, cloves. Stir well.
Use blender to blend Mori-Nu Silken Soft Tofu until it is creamy/liquid. Pour liquid into pumpkin mixture and stir well. (If you want a fancy orange/white swirl design, slowly stir in the tofu until you reach the striped look you like).
(Optional) Add 1/3 cup frozen blueberries or huckleberries and stir (you can add berries before tofu if you want the striped look).
Pour mixture into pie shell. Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 45-55 minutes or until toothpick inserted near center comes out clean (if adding frozen berries, it takes closer to 55 minutes to cook through). Cool for 2 hours. Refrigerate over night for best flavor the following day.
We’ve tried to eat this warm from the oven, and the flavors haven’t had time to blend yet. You have to force yourself NOT to eat it the day you make it, but refrigerate it overnight and then enjoy the best pumpkin pie you’ve ever tasted the following day.
We eat this any time of the year. In fact any time other than Thanksgiving or Christmas, this pie is eaten at every meal until it is gone (pumpkin/tofu/egg casserole for breakfast, lunch/dinner dessert).
Update on the pies: My 16 year old son says the pumpkin pie tastes just as good with the date sugar and gluten-free pie crusts as it does with regular sugar and pie crusts. It’s a win:)