If you would have asked me a week ago if it is possible to make a pumpkin pie that tastes exactly like the “real” thing with a much healthier ingredient substitute, I don’t know if I would have believed it possible. But my friends, I am here to tell you that tofu pumpkin pie exists, and it is seriously wonderful.
It all started with my last trip to the grocery store. I was walking through the produce section and a BOGO sign caught my eye. It was for tofu, including the silken tofu used in this recipe. I don’t know why I was so drawn to the shelf, but there I was…standing in front of the refrigerated section, grabbing two containers of silken tofu. I have made a really delicious chocolate silk pie with silken tofu in the past, so my original plan was to whip up a fresh pie for this week.
Then I got to thinking. If I could make a chocolate pie with silken tofu, why not a pumpkin pie? Surely it was possible. The wheels in my head began to turn. I grabbed my cell phone and started searching the Internet for inspiration. A quick look through the version on Whole Foods’ website decided it: I was going to attempt. And hey – if it turned out horribly and tasted nothing like pumpkin pie, I could just throw it away. No harm no foul.
But oh my, it was not a disaster. Not even a little bit. As soon as I started whipping together the ingredients for the filling and took a taste, a big smile spread across my face. It tasted just like pumpkin pie filling. And when it baked and came out of the oven, it looked just like a traditional pumpkin pie. And when I cut into it and served a slice with a dollop of whipped cream, I devoured the entire thing in just a few bites. I was so pleased with myself. But I was still skeptical – just because I thought it tasted great didn’t necessarily mean it would fool someone else into liking it.
So I served it up at dessert on Sunday with my parents. And…surprise surprise! They tore through their pieces just as quickly as I did, and told me that it tasted just like the real thing. So my friends, I’m here to tell you that it is possible to sub out sweetened condensed milk (or eggs, cream, etc. – whatever you use in your “traditional” recipe) for silken tofu in a pie. And it won’t be weird. No one will even know it was made out of tofu – I swear! And the calories/fat you’re potentially going to save? That’s reason enough to give it a shot. Of course, there is still sugar involved, so it isn’t a totally guilt free pie, but it definitely helps me out with indulging on dessert in this holiday season!
Now, you could also make this a completely dairy free/vegan pie by not adding whipped cream…and making a dairy free pie crust. I wasn’t concerned with that particular element for this pie, but it would definitely be an option! And if you’re looking for something to sip while you’re digging into a slice of this spiced pumpkin pie, perhaps a bit of The Real McCoy Rum should be up for consideration? They were kind enough to send me a bottle of their 5 year aged rum, which is a hand crafted, barrel aged rum that is soft and balanced, with hints of vanilla, toasted caramel, honey, and bourbon aged wood. It is a great choice for cocktails, and the flavor is wonderful! I actually used some of it inside the pie itself, to enhance the warm, spicy notes in the dessert, and I love how it turned out! It’s a nice compliment/pairing for this dessert!
So – are you making a pumpkin pie this year for the holidays?
- 1 (16 ounce) package silken tofu, drained
- 1 (15 ounce) can pumpkin purée
- ¾ cup sugar
- 2 tablespoons spiced rum (I used The Real McCoy)
- 1 tablespoon pumpkin pie spice
- 1 pie crust
- Whipped cream topping, if desired
- Preheat the oven to 400 degrees F. Place the pie crust in a pie plate, crimping the edges.
- Place the tofu in a food processor and blend until creamy and smooth. Add the pumpkin, sugar, spiced rum, and pumpkin pie spice and blend until smooth.
- Pour the pumpkin pie filling into the pie crust and place in the oven. Bake for about one hour, until a toothpick inserted in the center of the pie comes out clean. Remove from the oven and allow to cool for at least 10 minutes before serving. Top with whipped cream, if desired. Enjoy!
*Disclosure: I was provided with a bottle of The Real McCoy Rum for sampling purposes. All opinions are my own.