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5
from 1 vote
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:
100
kcal
Author:
Guest Contributor
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
Serving:
1
slice
|
Calories:
100
kcal
|
Carbohydrates:
20.8
g
|
Protein:
2.4
g
|
Fat:
9
g
|
Fiber:
2.1
g
|
Sugar:
9.8
g
|
SmartPoints (Freestyle):
4
SmartPoints (Freestyle):
4