Pumpkin Pie

Pumpkin Pie

Pumpkin Pie 66 People saved this recipe.

This traditional pie has just the right amount of warm spices and deep flavour.

Servings: 12

advanced Desserts Sunrise Soft Tofu (Western Canada) (300g)

  • 10 min prep
  • 45-55 min cook
  • 12 people


  • 1/3 pkg Sunrise Soft Tofu (Western Canada) (300g) blended
  • 15 mL (1 Tbsp) Sunrise Unsweetened Soy Beverage
  • 3 large eggs
  • 1 x 425g can pumpkin, puree
  • 125 mL (1/2 cup) light brown sugar
  • 5 mL (1 tsp) ground cinnamon
  • 2 mL (1/2 tsp) ground ginger
  • 1 mL (1/4 tsp) ground cloves
  • 2 mL (1/2 tsp) salt
  • 1 Premade frozen pastry pie shell (not the graham cracker variety)


  1. Preheat oven to 190° C (375°F). In a food processor or blender, blend together soy beverage and the soft tofu until smooth.
  2. In a large mixing bowl, mix remaining ingredients to tofu mixture until smooth.
  3. Pour into a frozen pastry pie shell and bake for approximately 45 - 55 minutes.
  4. The pie will still look wet in the center, but this is normal. A toothpick inserted close to the edge should come out nearly clean.
  5. Let the pie cool and set before serving.

Calories: 130Fat: 6gSaturated Fat: 1.5gCholesterol: 45mgSodium: 190mgCarbohydrate: 16gFiber: 1gSugar: 9gProtein: 3gVitamin A: 2%Calcium: 2%Iron: 4%

As per one serving size (45g)