Happy Herbivore Crustless Pumpkin Pie

This vegan pumpkin pie will be a favorite at your holiday party!

Low-Calorie (Crustless) Vegan Pumpkin Pie!! This healthy was contributed by Lindsay S. Nixon, creator of Happy Herbivore Blog. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious.

5 from 1 vote

Happy Herbivore Crustless Pumpkin Pie

You cannot beat this crustless, vegan pumpkin pie in the healthy foods department.

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Yield 8 people

Serving Size 1 slice

Course Dessert

Cuisine Universal

Author Guest Contributor

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Ingredients

US Customary - Metric

• 1/2 cup mori-nu tofu extra firm
• 1 1/2 cups plant-based milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 cups pure pumpkin canned
• 1/2 cup whole wheat pastry flour (option gluten-free flour)
• 2 teaspoons baking powder
• 1/2 cup brown sugar or sucanaut
• 1/4 teaspoon salt
• 3 teaspoons pumpkin pie spice

Instructions

• Preheat oven to 350 F.
• Grease a 9” shallow glass pie dish, set aside.
• In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically.
• Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined.
• Pour the mixture into the pie dish and bake for 1 hour.
• Allow the pie to cool on the counter, away from the hot oven, until room temperature.
• Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Nutrition Information

Serving: 1slice | Calories: 100kcal | Carbohydrates: 20.8g | Protein: 2.4g | Fat: 9g | Fiber: 2.1g | Sugar: 9.8g |

SmartPoints (Freestyle): 4

Keywords Plant-Based, Thanksgiving, Vegan

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Nixon is the author of two bestselling cookbooks, The Happy Herbivore Cookbook and Everyday Happy Herbivore. Her third book can be found here Happy Herbivore Abroad. To find more of Nixon’s recipes find here at her Happy Herbivore Blog and on Facebook.