Recipe Details
Ingredients
-
1(16 ounce) canpumpkin puree
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1(10.5 ounce) packagesilken tofu, drained
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¾cupwhite sugar
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1teaspoonground cinnamon
-
½teaspoonsalt
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½teaspoonground ginger
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¼teaspoonground cloves
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1(9 inch)ready-to-use vegan pie crust
Cooking Directions
-
Preheat the oven to 450 degrees F (230 degrees C).
-
Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
-
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.
Tips
Double-check the pie crust ingredients if cooking for someone with allergies. Make it lighter by replacing 1/2 of the sugar with Splenda artificial sweetener.
You can make your own vegan pie crust with shortening, vegan margarine, or oil.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories230 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 2g |
11% |
| Sodium 413mg |
18% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 3g |
10% |
| Total Sugars 21g |
|
| Protein 5g |
9% |
| Vitamin C 3mg |
3% |
| Calcium 33mg |
3% |
| Iron 2mg |
10% |
| Potassium 208mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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