Dessert for 9
Pumpkin Pie Bars with canned pumpkin
Pumpkin, tofu, and warm spices fill a ginger snap crust, then the bars bake and chill until firm.
$2.43for 4 servings
$0.61 per serving$2.43 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

- 525 minstart to table
- Involveddifficulty
- 9servings as written
- $typical cost tier
AmericanVegetarianVeganDairy-freeBudgetDessertsThanksgiving on a budgetFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Fresh ginger$0.40/oz typical | 5 oz | $2.00Typical price |
| Canned pumpkin$0.14/oz typical | 15 oz | $2.10Typical price |
| Tofu$0.17/oz typical | 8 oz | $1.36Typical price |
| Total for the servings shown | $5.46 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarCornstarch, vanilla, yeast, cocoaDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
Ingredients
- 5 oz ginger snaps
- 2 tbsp coconut oil
- 1 cans (15 oz) pumpkin puree
- 2/3 cup coconut sugar
- 8 oz silken tofu
- 2 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/4 tsp sea salt
- 1 tsp vanilla extract
Steps
- Heat the oven to 350 F and line an 8-inch square pan with the ginger snaps.
- Melt the coconut oil, pour it over the crumbs, and press the mixture firmly into the pan.
- Blend the pumpkin, tofu, coconut sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth.
- Pour the filling over the crust and bake for 45 minutes, until the center is set.
- Cool the bars at room temperature for 60 minutes, then chill them for 6 hours and 45 minutes before cutting.
Main ingredient on sale this week? See what to make with tofu on sale.
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Collections with this recipe
Dairy-free American desserts 541Vegan American desserts 211Vegan desserts 293
