Crustless Vegan Pumpkin Pie
- Number of Servings: 6
Ingredients
1 (16-ounce) package extra-firm lite silken tofu, drained1 (15-ounce) can pumpkin purée1/2 cup Truvia (approx. 25 packets)1/4 cup sugar free maple syrup1 teaspoon vanilla extract1/2 teaspoon salt2 teaspoon pumpkin pie spicespecan halves (optional)Non-dairy topping (optional)
For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth. Pour pumpkin filling into sprayed or greased 9-inch pie pan and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
Set pie aside to let cool then top with non-dairy topping, if you like, and/or decorate with pecans.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFNATTY.
Set pie aside to let cool then top with non-dairy topping, if you like, and/or decorate with pecans.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFNATTY.
Nutritional Info Amount Per Serving
- Calories: 56.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 285.5 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.0 g
- Protein: 5.9 g
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