vegan pumpkin pie with gingersnap crust
- Number of Servings: 10
Ingredients
1 small can of cooked and puréed pumpkin (1 1/2 - 2 cups)1 box firm silken tofu1 cup brown sugar2 tbsp molasses1 tbsp ground ginger2 tsp cinnamon1 tsp nutmeg1/4 tsp cayenne peppercrust:2 1/2 cups crushed gingersnap cookies (you want the real crunchy kind - there are several commercial brands available that are surprisingly vegan if you’re not concerned with refined sugar)1/3 cup melted Earth Balance Buttery Spread
Blend all ingredients in a blender or food processor until smooth. Pour into prepared pie shell. Bake at 350 for one hour or until firm. Let cool and store in the refrigerator, though this pie is best served at room temperature.
crust:
Blend the cookie crumbs with the melted margarine and press into a 9″ pie plate.
Bake for 10 minutes, then fill.
https://veganmania.com/recipes/index.php/desserts-and-sweet-things/pies-and-cakes/spicy-pumpkin-pie/
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHMONK23.
crust:
Blend the cookie crumbs with the melted margarine and press into a 9″ pie plate.
Bake for 10 minutes, then fill.
https://veganmania.com/recipes/index.php/desserts-and-sweet-things/pies-and-cakes/spicy-pumpkin-pie/
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHMONK23.
Nutritional Info Amount Per Serving
- Calories: 178.5
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 18.2 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.9 g
- Protein: 6.4 g
Member Reviews