Crustless Vegan Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crustless Vegan Pumpkin Pie calories by ingredient

Number of Servings: 6


    1 (16-ounce) package extra-firm lite silken tofu, drained
    1 (15-ounce) can pumpkin purée
    1/2 cup Truvia (approx. 25 packets)
    1/4 cup sugar free maple syrup
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    2 teaspoon pumpkin pie spices
    pecan 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.

Member Ratings For This Recipe

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    I'm going to have to try this! The crust is my least favorite part of pumpkin pie. I'm not down with stevia's taste (reminds me of aspartame!) so mine will be slightly more calories but meh. Sounds delish! - 11/28/09