Vegan Pumpkin Pie
Recipe: #3760
December 30, 2011
Categories: Desserts, Tofu/Soy, Potluck, Thanksgiving, Oven Bake, High Protein, No Eggs, Vegan, Vegetarian, more
"This is a recipe from Smileyfroggy at Fooddotcom It was tested side-by-side with a traditional pumpkin pie and was judged to be tastier!"
Original is 10-15 servings
Ingredients
Nutritional
- Serving Size: 1 (95.8 g)
- Calories 163.3
- Total Fat - 5.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 19.1 mg
- Sodium - 237.3 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 0.3 g
- Sugars - 10.8 g
- Protein - 4.8 g
- Calcium - 166.7 mg
- Iron - 2.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream pumpkin and sugars in food processor.
Step 2
Add salt, spices, and tofu.
Step 3
Bake at 425 for 15 minutes, then at 350 for 40 minutes.
Tips
No special items needed.
0 Reviews
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