Vegan Low Fat Pumpkin Pie with Phyllo Crust

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.2
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 228.3 mg
  • Total Carbs: 59.8 g
  • Dietary Fiber: 16.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Vegan Low Fat Pumpkin Pie with Phyllo Crust calories by ingredient
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Introduction

Rich and dense, sweet and spicy, this low fat and vegan alternative to traditional Pumpkin Pie will leave you satisfied Rich and dense, sweet and spicy, this low fat and vegan alternative to traditional Pumpkin Pie will leave you satisfied
Number of Servings: 6

Ingredients

    6 sheets of Phyllo cut into squares, reserving extra for a different job
    1 1/2 cups fresh pumpkin puree
    1 1/2 Tbsp dark agave
    1/3 cup raw sugar plus 2 Tbsp
    1/2 cup silken tofu
    1/2 cup Original Almond Breeze (or sub Soy milk)
    1 Tbsp cornstarch
    3/4 tsp ground cinnamon
    3/4 tsp ground ginger
    1/8 tsp ground clove
    1/8 tsp ground nutmeg
    Canola oil spray

Directions

Preheat oven to 425.
Have pumpkin measured and pureed.

To make the filling:
Blend tofu and almond milk in the blender until smooth. Add pumpkin, cornstarch, 1/3 cup sugar and agave. Blend until smooth.

To make the crust:
take six sheets of Phyllo. Fold one corner to opposite side to measure out a square. (It'll look like a triangle with a leftover rectangle. Cut off the rectangle and reserve of another project.
Spray the bottom and sides of an 8" pie tin with Canola oil spray. Lay one square of phyllo over pan. Press into pan. Spray with oil spray and sprinkle with a little bit of the reserved sugar. Lay a second sheet slightly off a direct overlap. Repeat the spray and sugar. Contine to sort of pinwheel each new sheet around the pie pan until you've used all six. Finish with spray and sugar. Roll extra phyllo that will be overhanging the tin, under itself, tucking all loose edges.

Fill with filling.

Bake 10 minutes at 425. Reduce heat to 350 and bake another 25 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user MADDY_AVENA.

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