Vegan Pumpkin Pie with Maple Syrup recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 pound silken tofu
1 (16 ounce) can pumpkin
¾ cup maple syrup
1 teaspoon ground cinnamon
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup vegan margarine (such as Earth Balance®)
¼ cup soy milk

Nutrition Info

339.2 calories
carbohydrate: 48.4 g
cholesterol: : -
fat: 13.6 g
fiber: 5.6 g
protein: 8.9 g
saturatedFat: 2.5 g
servingSize: -
sodium: 545.4 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon, blend until desired consistency is reached. Refrigerate.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk, stir to incorporate. Press dough into the bottom and sides of a pie pan.

  4. Bake in the preheated oven for 20 minutes.

  5. Remove crust from oven. Pour in refrigerated filling, return pie to the oven.

  6. Bake in the hot oven until set, about 1 hour.

Recipe Yield

8 servings

Recipe Note

This is a delicious pumpkin pie that is suitable for every vegan rule. May not be the best for regular eaters because they're used to different kinds of foods.

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