Vegan Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 338.4
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 123.1 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
View full nutritional breakdown of Vegan Pumpkin Pie calories by ingredient
Introduction
Pumpkin pie made with silken tofu instead of evaporated milk. Pumpkin pie made with silken tofu instead of evaporated milk.Number of Servings: 8
Ingredients
-
15 oz. can pumpkin puree
1 box Mori-Nu, Tofu, silken, firm
1/3 cup flour
3/4 cup Maple Syrup
3/4 cup Granulated Sugar
1 tbsp Cinnamon, ground
1 tsp Ginger, ground
1 tsp Nutmeg, ground
1 Pie Shell
Directions
Preheat the oven to 400°F.
Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth.
Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user AVANHOF.
Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth.
Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user AVANHOF.