Vegetarian Sweet Potato Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 161.6
- Total Fat: 1.5 g
- Cholesterol: 0.2 mg
- Sodium: 334.9 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.3 g
- Protein: 5.1 g
View full nutritional breakdown of Vegetarian Sweet Potato Pie calories by ingredient
Introduction
This recipe creates its own thin crust and can easily be made vegan. This recipe creates its own thin crust and can easily be made vegan.Number of Servings: 8
Ingredients
-
1-1/2 cup soymilk
Egg substitute equal to 2 eggs
1 tbsp cornstarch
1 tsp vanilla
2 cups mashed cooked sweet potato (or pumpkin or winter squash)
1/2 cup flour
2 tsp baking powder
1/2 cup sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
cooking spray
Directions
Preheat oven to 350°F.
Spray a 9-inch deep dish pie pan with cooking spray.
A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree.
Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
Pour into the pie pan.
Bake for about 60 minutes.
A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked.
Remove from the oven and allow to cool.
Number of Servings: 8
Recipe submitted by SparkPeople user STILLFLYIN.
Spray a 9-inch deep dish pie pan with cooking spray.
A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree.
Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
Pour into the pie pan.
Bake for about 60 minutes.
A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked.
Remove from the oven and allow to cool.
Number of Servings: 8
Recipe submitted by SparkPeople user STILLFLYIN.
Member Ratings For This Recipe
-
KFCOOKE
-
HEALTHYBIZ
-
LATONIA38
-
LARELL_MARIE
-
MARSHA48
-
ILIKETOZUMBA
-
ALIZAHH
-
DAMSELFLY3
-
SUGARSMOM2
-
PATRICIAANN46
-
CD9308136
-
SHEILAR1
-
LOSER05
-
RAPUNZEL53
-
PWILLOW1
-
FISHGUT3
-
PICKIE98
-
NASFKAB
-
MUSICNUT
-
JAMER123
-
AZMOMXTWO
-
KATHYJO56
-
JVANAM
-
SUSANBEAMON
-
SRIVERS1
-
CJDIMPLEZ
-
RDY4THIN
-
YOITLE
-
SEAJESS
-
TUBLADY
I loved the idea of having a pie without the crust. i always eat just the filling any way. I have made this with sweet potatoes and pumpkin. Both very good. Might try butternut squash next time. Thanks for the recepie. I did use eggs and 2% milk. I try to not use any ingredients but natural. - 12/19/11
-
JANIAUL
-
CALIDREAMER76
I tried as someone else had making in cupcake tins - didn't have muffin sized - got 18 plus a mini loaf pan. May have been able to fill them more, but was concerned about how it puffs up. Next time will use a mixer - bogged down the blender. They tasted good, but it was difficult to tell when done. - 11/6/11
-
CD3598327
-
DEEUP1214
-
EGRAMMY
-
MATIA7
-
POKIE1
-
MIKKY210
-
MUSKOKALOON
I am a newbie vegan but I was wondering about some ingredients. I cannot touch any of the "white stuff"...sugar, flour, baking powder etc. Does anyone have suggestions for substitutes? Besides agar and stevia for the sugar replacement, I am most curious about the flour substitute. Thanks in advance. - 7/4/11
-
GRAMPIAN
-
DEEALLEN9100
-
LEANJEAN6
-
IAMDESSIE
-
J-HANSEN
-
SARAH_WALSH
-
BRITTGIRL13
-
JIBBIE49
-
PEARLANN1
-
CD3494791
-
MYMIA731
-
ELLYN68
-
JANEINE
-
1682DG
-
PATDOLL3
-
GLITTERFLOOZY
-
HEALTHYHOME1
-
GMWARD
-
TRICOTINE
-
SASSYCHRIS1952
-
2BHOTNTONED
-
PEACHYLADY
-
CANEY3
-
HEALTHY4JESUS
-
PRAYINGTOLOOSE
-
BECKYI