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Crustless Pumpkin Pie

Courtesy of Ann Esselstyn

Ann Esselstyn

Crustless Pumpkin Pie


“It is hard to find a crust that is good and has no added fat,” explains Esselstyn. “We have found that crustless pumpkin pie is absolutely delicious. A little Soy Delicious vanilla ice cream or sorbet is good with it.”


one12.3-ounce package lite tofu (firm or extra firm)

one16-ounce can pumpkin purée

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon pumpkin pie spice

1/2 cup oat milk, multi grain, almond or no-fat soymilk


1. Preheat oven to 350 degrees.

2. Place the tofu in a food processor and process until very smooth, scraping the sides often.Remove and place in a large mixing bowl.

3. Add the pumpkin and mix well.Add sugar and spices and mix until very smooth.Add the milk and mix again until well combined.

 4. Pour into a glass pie pan.Place in the oven and bake at 350 degrees for 60 minutes.Remove and cool. 

For best flavor, chill for at least 2 hours before serving.

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