Pumpkin Pie Made With Tofu (No Milk or Eggs)

Pumpkin pie made with tofu is a popular vegan alternative to traditional pumpkin pie, providing a creamy and delicious dessert option for those with dietary restrictions.

This is vegan and gluten free recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Pumpkin Pie Made With Tofu (No Milk or Eggs)

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs

Servings: 8 Calories: 2000

Best Season: Fall

Ingredients

Servings

• 2 cup Pumpkin Puree
• 1 cup Silken Tofu
• 1 cup Maple Syrup
• 2 tablespoon Cornstarch
• 2 teaspoon Pumpkin Pie Spice
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Salt
• 1 pre-made Pie Crust

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine the pumpkin puree, silken tofu, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend until smooth.
3. Pour the mixture into the pre-made pie crust.
4. Bake for 40 minutes or until the filling is set.
5. Remove from the oven and let it cool for 1 hour.
6. Refrigerate for at least 4 hours before serving.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 20g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.