Vegan Pumpkin Pie

Vegan Pumpkin Pie
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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
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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 400F.

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 350F 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.

TAGS:  Desserts |

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