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Holiday Vegan Pumpkin Pie


Holiday Pumpkin Pie recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


¾ pound tofu
2 cups pumpkin
2 tablespoons molasses
1 ½ teaspoons cinnamon
¾ teaspoon nutmeg
¾ teaspoon ginger
½ teaspoon mace
¼ teaspoon sea salt
½ cup cake flour
½ cup all-purpose flour
3 ½ tablespoons margarine
¼ teaspoon nutmeg
3 tablespoons water


Place flour, margarine, nutmeg and salt in a food processor.

With processor running, add 1½ teaspoon ice water.

Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball.

Tiny pieces of margarine should be visible in dough.

Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter.

Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them.

Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.

Blend ingredients for filling until smooth and creamy.

Pour into pie shell and bake for 1 hour.

Serve with vegan cream if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 31624% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 27%
Sugars g
Protein 36g
Vitamin A 384% Vitamin C 9%
Calcium 65% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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