High Protein Pumpkin Pie

Nutrition

Calories: 288kcal | Carbohydrates: 39g | Protein: 20g | Fat: 3g | Fiber: 9g

This Pumpkin Pie is 30% protein without any protein powder! The crust has TVP (Textured Vegetable Protein) and the filling is made with Extra Firm Silken Tofu!

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Servings 6

Ingredients

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Crust

• ▢ 1 1/2 cups TVP Textured Vegetable Protein
• ▢ 3 tablespoons ground flax
• ▢ 3 tablespoons brown sugar
• ▢ 1 tablespoon flour
• ▢ 1/4 teaspoon salt
• ▢ 2 tablespoons of the pie filling after you've made the filling
• ▢ 1/4 teaspoon cinnamon

Filling

• ▢ 15 oz pumpkin puree canned
• ▢ 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
• ▢ 1/4 cup flour
• ▢ 1/2 cup + 2 tablespoons of white sugar
• ▢ 1 1/2 tablespoons vanilla
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1/4 teaspoon cinnamon

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Instructions

 

• Pre-heat oven to 350 F
• In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo
• In a blender, combine pumpkin puree and silken tofu until very creamy.
• In a stand-mixer/with a hand-mixer, combine the pumpkin/tofu mixture (from the blender) with sugar, and vanilla. Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon)
• For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the TVP, flax “egg” goo, 2 tablespoons of your pie filling, cinnamon, brown sugar, salt and flour
• Take the crust “dough” and spread it evenly onto your pie pan with a spatula. Press it down.
• Bake just the crust for 5 minutes.
• Take the crust out of the oven, add the pie filling to it.
• Bake for about 30 minutes, until the top begins to brown.
• Allow to cool before you cut it (which is not what I did lol)

Equipment

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Additional Information:

• Once you have finished making your pie filling, set aside 2 tablespoons of it for your pie crust. This will help moisten the TVP mixture so that it’s easily spreadable.
• If you’re not into the high protein TVP crust, you could always use a normal pie crust or just bake the filling in the oven without a pie crust
• Would recommend keeping this in the fridge and eating chilled
• PS. This has kind of a cheesecake texture and we debated on whether to call this a pie or cheesecake – feel free to let us know which one you think it is!

Ingredients

Crust

• TVP – Textured Vegetable Protein – this is a shelf-stable protein source used in a lot of vegan cooking. It’s just de-fatted soy flour! It can be found in most stores near the gluten-free flour options, and you can also buy it online. In most recipes, you’ll see it re-hydrated, but we will be using it dry here!
• Ground flax seed – this is my favorite vegan egg replacement; it seems to keep the crust together really well in this recipe. You can find ground flax at most stores and also purchase it online.
• Brown sugar – you need sugar to sweeten the crust.
• Flour – I used all-purpose flour, but if you are gluten-intolerant, a gluten-free flour option could work as well!
• Salt, Cinnamon
• Pie filling – set aside 2 tablespoons of the pie filling to add to the crust.

Filling

• Pumpkin Puree – I used canned, because it’s easier. But you can definitely use fresh!
• Extra Firm Silken Tofu – make sure you’re using silken tofu for this recipe or it will not turn out well. Silken tofu can be found at most grocery stores and also online. I like the shelf-stable brand Mori-Nu, and used their Extra Firm Silken Tofu for this recipe.
• Flour – I used all-purpose flour for this recipe, but if you’re gluten-free, I think a gluten-free flour could work as well. If you make this gluten-free, I would love to hear what you subbed and how it turned out in the comments!
• White sugar – I used white sugar for this recipe. If you are trying to reduce your sugar intake, a sugar alternative may work, but I haven’t tried doing that so I don’t have any recommendations. If you make a reduced sugar version of this though, I would love to hear what you did and how it turned out!
• Vanilla
• Salt
• Pumpkin pie spice
• Cinnamon

Directions

• Pre-heat the oven to 350 F.
• In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo that will work as our vegan egg replacement.
• In a blender, combine the pumpkin puree and silken tofu until very creamy.
• In a bowl, combine the pumpkin puree/tofu mixture (from the blender) with white sugar, and vanilla.
• Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon). Put aside 2 tablespoons of the filling for making the crust.
• For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the dry TVP, flax “egg” goo, 2 tablespoons of the pie filling, cinnamon, brown sugar, salt and flour.
• Take the crust “dough” and spread it evenly onto and up the sides of the pie pan. I typically use a spatula or the back of a spoon. Press it down to form a nice, cohesive crust.
• Add pie filling to the pie pan on top of the crust.
• Bake for about 35-45 minutes, until the top begins to brown.
• It will still be a little jiggly in the middle when it’s done. The outside should be firm though.
• Allow to cool before you cut it. I would wait at least 2 hours or so.

Silly Little Haiku

Tofu Pumpkin Pie

It sounds weird but it tastes good

I will eat it all