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Tofu Pumpkin Pie with Yogurt Topping

Posted Apr 15 2013 12:34pm
Tofu Pumpkin Pie with Yogurt Topping

Tofu Pumpkin Pie with Yogurt Topping


Did you know that April is Soy foods month? I didn’t know this until just recently. The Soy Association of North America (SANA) chose my blog and sent me box of samples so I could try them and let my readers know what I think about soy and soy products; that’s where the tofu pumpkin pie with yogurt topping comes in. You might remember that I do like soy products as shown by these delicious recipes: zesty lemon tempeh , scrambled tofu , spicy marinated tofu , and miso soup with vegetables . But, it’s my impression that there are still many people out there that think tofu, tempeh, and miso are for vegetarians. As part of my healthy eating habits I aim to eat a variety of foods and soy products are a part of that mix. Though I eat little meat, I’m not a vegetarian. I eat soy products because they are high in protein and calcium, and low in fat and cholesterol. And as far as tofu tasting bland, well…there is a remedy for that—it’s called marinade.  Look for organic tofu and tempeh. All organic products are non-GMO, but not all non-GMO products are organic (Wildwood Foods); they might still be sprayed with pesticides. If you’re not sure about a product you can check the verified foods on the Non-GMO Project website. DSC06646

So you’re probably wondering what goodies SANA sent me. I got a small box with Soyjoy bars, Nutz (honey toasted soy nuts), and coupon for a Wildwood soy product—which I picked up at Whole Foods Market .  I’m not the best judge of bars since I prefer to eat foods with minimal processing, but my husband liked the chocolate cherry bar. The family favorite was the Nutz. These roasted soybeans make a nice little snack to take along in your lunchbox. The baked tofu tasted great in a whole wheat sandwich I made with roasted bell peppers, avocado and Miso Mayo. To test out the Wildwood Sproutofu , I decided on a tofu pumpkin pie with a yogurt topping.

Cut the pie with a professional look

Cut the pie with a professional look

About the recipe – The recipe below will give you a dense pumpkin pie. If you prefer a more custardy pie omit the firm tofu and use firm silken tofu in its place. The yogurt topping is optional if you prefer a dairy-free pie, buy I like it because it tastes like pumpkin cheesecake. For a vegan pie use a butter alternative in the graham cracker crust and omit the yogurt topping.

Kitchen Tip – I recommend cutting this pie into small pieces. For a professional look when cutting, press a 2 to 2-1/2 round cookie cutter in the center of the pie. Next cut the outer cake into quarters, and then cut each of the quarters into 3 pieces. This will provide you with 13 servings and no straggly tips at the end of each piece. After cutting the pie remove the cookie cutter from the center.


Tofu Pumpkin Pie with Yogurt Topping

Prep Time: 25 months, 25 minutes

Cook Time: 45 to 50 minutes

Total Time: 2 hours (some unattended time)

Yield: 8 to 13 pieces


  • 12 ounces tofu, firm or silken (*See note above about the recipe)
  • 1 can (15 ounce) solid pumpkin
  • 1/3 cup cane sugar
  • 1/3 cup coconut palm sugar, or brown sugar
  • 1-1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 small bag, (1 oz.) finely chopped NUTZ (optional)
  • 2 tablespoons cyrtallized ginger, minced
  • For the pie crust:
  • 1/4 cup melted butter, or dairy-free
  • 1-1/4 cup ground graham crackers

Cooking Directions

  1. Pre-heat the oven to °375
  2. Prepare the pie pan by mixing the melted butter with the ground graham cracker crumbs and then pressing the crumbs into the bottom and sides of the pan. Cover the edges of the pan with tin foil to avoid burning.
  3. Squeeze as much water out of the tofu as possible and then place it in a food processor and blend it until it is very smooth, about 1 to 1-1/2 minutes.
  4. Put the tofu in a large bowl and add the pumpkin along with the salt, sugar and spices. (Reserve the yogurt and honey for later.) Whisk the pumpkin mixture together well.
  5. Pour the pumpkin mixture into the pie pan, smooth the top with a spatula and then place it in the oven to bake. Start watching the temperature after it has been in the oven for 40 minutes. It should reach an internal temperature of 160°, 45 to 50 minutes.
  6. When the pie is done, remove the pie from the oven, discard the tin foil shield, and allow the pie to cool for 20 minutes.
  7. Grind the NUTZ in the food processor until it looks like chunky sand, and then mix with the minced ginger.
  8. Mix the yogurt with the honey and spread this over the top of the pie. Sprinkle the NUTZ and ginger all around the edge of the pie and then bake it for 5 minutes to set the topping. Once the pie has cooled down to 70° put it in the refrigerator to cool at least 4 hours.




The post Tofu Pumpkin Pie with Yogurt Topping appeared first on My Healthy Eating Habits .

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