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More Popular Recipes

Pumpkin Pie (Vegan!)

Recipe #302353 | 1¼ hours | 20 min prep | SERVES 6 -8 , 1 pie (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Veggie_Boy4687

This pie is awesome, I make it every year for thanksgiving and xmas.

Posted on: May 6, 2008

Print Recipe

Ingredients

  • 10-14 ounces firm silken tofu
  • 8 ounces vegan cream cheese (sometimes it's at the market, usually have to go to the health food store)
  • 1 cup canned pumpkin (not the pie mix, i suggest libby's)
  • 1 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon (maybe 1-1/2)
  • 1/4 teaspoon salt (anywhere from 1/8-1/4)
  • 1/4 teaspoon baking soda
  • 1 pie crust

    • Directions

    1. 1
      Preheat oven to 350°F.
    2. 2
      Put all of the ingredients in a food processor/blender and blend until desired texture is reached.
    3. 3
      Pour mixture into pie crust.
    4. 4
      Bake for 45-50 minutes.
    5. 5
      Let it cool for about 20-30 minutes.
    6. 6
      Serve or cover and store in refrigerator.

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    Nutrition Facts

    Serving Size 1 (147g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    vegan cream cheese

    Calories 297
    Calories from Fat 75 (25%)
    Amount Per Serving %DV
    Total Fat 8.4g 12%
    Saturated Fat 2.5g 12%
    Monounsaturated Fat 3.6g
    Polyunsaturated Fat 1.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 400mg 16%
    Potassium 210mg 6%
    Total Carbohydrate 52.0g 17%
    Dietary Fiber 2.0g 8%
    Sugars 36.2g
    Protein 5.1g 10%
    Vitamin A 6357mcg 127%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.0mcg 0%
    Vitamin C 1mg 3%
    Vitamin E 1mcg 3%
    Calcium 40mg 4%
    Iron 2mg 11%

    detailed view...

    how is this calculated?

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