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5 from 1 vote
SkinnyMS

Happy Herbivore Crustless Pumpkin Pie

You cannot beat this crustless, vegan pumpkin pie in the healthy foods department.
Course: Dessert
Cuisine: Universal
Keyword: Plant-Based, Thanksgiving, Vegan
Servings: 8 people
Calories: 100kcal
Author: Guest Contributor

Ingredients

  • 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.