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Tofu Pumpkin Pie

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  • Non-stick cooking spray
  • ½ cup graham cracker crumbs
  • 10-12 oz. soft tofu
  • 16 oz. canned pumpkin
  • ¾ cup sugar
  • ½ tsp. salt
  • 2 tsp. pumpkin pie spice (or 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ teaspoon ground cloves)
  • 1 egg


  1. Preheat oven to 425° F.
  2. Spray a pie pan with non-stick cooking spray. Pour graham cracker crumbs into the bottom of the pan and spread evenly.
  3. Lightly spray crumbs with non-stick cooking spray.
  4. Add tofu to a bowl and gently break up with a spatula. Add canned pumpkin, sugar, salt, pumpkin pie spice and egg. Mix until well-blended.
  5. Pour mixture into the prepared pan and spread the evenly with a spatula.
  6. Bake for 15 minutes. Lower heat to 350° F and bake for an additional 40 minutes.
  7. Let cool and serve with ice cream of choice.

Nutrient Analysis

Serves: 8│Serving size: 1 slice

Calories: 140
Sodium: 50 mg
Fat: 2 g
Carbohydrates: 30 g
Protein: 3 g
Fiber: 2 g

Recipe provided by Kathy Duran-Thal, RDN, LDCooper Clinic Nutrition Services.