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Silky Vegan Pumpkin Pie

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Silky Vegan Pumpkin Pie

Vegan Pumpkin Pie. recipe

 

Yield

16 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
10 ounces silken tofu
firm
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15 ounces canned pumpkin purée
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½ cup date sugar
*
cup vegetable oil
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2 tablespoons molasses
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1 teaspoon vanilla extract
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2 ½ teaspoons cinnamon
ground
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1 teaspoon nutmeg
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1 teaspoon allspice
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¼ teaspoon ginger
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1 each pie shell (9 inch)
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Ingredients

Amount Measure Ingredient Features
289 ml/g silken tofu
firm
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433.5 ml/g canned pumpkin purée
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118 ml date sugar
*
79 ml vegetable oil
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3E+1 ml molasses
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5 ml vanilla extract
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13 ml cinnamon
ground
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5 ml nutmeg
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5 ml allspice
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1.3 ml ginger
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1 each pie shell (9 inch)
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Directions

Blend all ingredients, pour into pie shell and bake for 1 hour and 350℉ (180℃). or until done.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 43764% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 217mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 18%
Sugars g
Protein 12g
Vitamin A 350% Vitamin C 9%
Calcium 10% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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