Vegan Pumpkin Pie
Created by AustinVegLiving on December 30, 2011
- Servings: 10-15
- Prep Time: 10m
- Cook Time: 55m
- Recipe #3760
Ingredients
- 1 (16 ounce) can organic pumpkin puree
- 1/2 cup evaporated cane juice
- 1/4 cup Sucanat
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (12 ounce) package soft silken tofu
- 1 (9 inch) pie shell, optional
How to Make
-
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.
Nutritional Facts
- 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