Silky Vegan Pumpkin Pie
Vegan Pumpkin Pie. recipe
Yield
16 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
silken tofu
firm |
|
| 15 | ounces |
canned pumpkin purée
|
|
| ½ | cup |
date sugar
|
* |
| ⅓ | cup |
vegetable oil
|
|
| 2 | tablespoons |
molasses
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
allspice
|
|
| ¼ | teaspoon |
ginger
|
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
silken tofu
firm |
|
| 433.5 | ml/g |
canned pumpkin purée
|
|
| 118 | ml |
date sugar
|
* |
| 79 | ml |
vegetable oil
|
|
| 3E+1 | ml |
molasses
|
|
| 5 | ml |
vanilla extract
|
|
| 13 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
allspice
|
|
| 1.3 | ml |
ginger
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Blend all ingredients, pour into pie shell and bake for 1 hour and 350℉ (180℃). or until done.
