Gluten-Free Tofu Pumpkin Pie with Gingersnap Crust


An easy way to make a terrific crust is to use store-bought gluten-free gingersnaps. If possible, make this pie a day ahead to allow it to set and the flavors to blend.



2  cups gluten-free ginger snaps
¼ cup canola oil
¼  cup maple syrup


12  ounces silken extra-firm or firm tofu
2  cups cooked pumpkin puree
½  cup maple syrup
1  teaspoon vanilla extract
1  generous tablespoon pumpkin pie spice

Preheat oven to 350 degrees.

2. To make the crust, crumble gingersnaps in a food processor or place them in a plastic bag and crush them with a rolling pin. Place crumbs in a bowl, add oil and syrup and stir until mixture sticks together. Place mixture into a lightly greased 9-inch pie plate and press to form ¼-inch thick crust.

3. To make the filling, wrap tofu in towels and press to remove excess water. In a clean food processor bowl, process tofu until smooth. Scrape down the sides of the bowl and process again to incorporate all the tofu. Add remaining filling ingredients and process until smooth and well combined.

4. Pour filling into pie crust. Cover edges with foil to prevent burning and place pie in preheated oven. Bake 50 minutes or until lightly browned. Remove from oven, cool and serve.

Each serving contains 328 calories, 14g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 262mg sodium, 48g carbohydrate, 3g fiber, 6g protein.

TIP For gluten-free gingersnaps, try MI-DEL cookies ( or Pamela’s Products (

Recipe reprinted with permission from Clean Food (Sterling Publishing Company, Inc.), by Terry Walters.





Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.