Creamy Vegan Pumpkin Pie
Description
Nothing says fall quite like a homemade pumpkin pie, and this Creamy Vegan Pumpkin Pie is filled with everything you love about the traditional favorite. Smooth pumpkin filling, fragrant autumn spices, and a tender, flaky crust come together in a dessert that's wonderfully creamy, gently sweet, and full of cozy seasonal flavor.
Perfect for Thanksgiving, Christmas, or any autumn gathering, this plant-based pumpkin pie is a beautiful addition to the holiday dessert table. Serve each slice chilled or at room temperature with a generous dollop of non-dairy whipped cream for a sweet, satisfying finish to a festive meal.
Ingredients
Instructions
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Open the tofu container and invert it onto a clean cloth to drain the tofu.
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Meanwhile, combine the pumpkin purée, maple syrup, pumpkin pie spice, vanilla, brown sugar, cornstarch, and salt in a large mixing bowl.
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Add the tofu to the mixture. Blend using a hand mixer until completely smooth.
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Pour the mixture into the pie crust.Â
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Place the pie in the oven and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. If needed, place a pie crust shield over the crust to keep it from turning too brown.
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Remove the pie from the oven and allow to cool completely before serving. Serve with vegan whipped cream and a sprinkling of cinnamon if desired.
Nutrition Facts
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 10.2g16%
- Saturated Fat 3.5g18%
- Sodium 245mg11%
- Potassium 275mg8%
- Total Carbohydrate 47.5g16%
- Dietary Fiber 2.8g12%
- Sugars 29.5g
- Protein 4.4g9%
- Vitamin A 450 mcg
- Vitamin C 2.5 mg
- Calcium 75 mg
- Iron 1.9 mg
- Vitamin E 1.1 mg
- Vitamin K 8 mcg
- Vitamin B6 0.08 mg
- Folate 30 mcg
- Magnesium 40 mg
- Zinc 0.7 mg
- Selenium 7 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
