Easy vegan pumpkin pie
Easiest vegan pumpkin pie you will ever make. Just put everything in a blender, bake and you're done. Classic vegan pumpkin pie recipe.
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Servings: 12
Calories: 60kcal
Ingredients
- 16oz package of silken tofu
- 16oz can of pumpkin puree (make sure to get puree and not pie filling)
- ¾ cup lite brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
- 2 tbsp corn starch
- ½ tsp salt
- 9" unbaked pie crust ( make sure to check the ingredients that it doesn't have butter or eggs, most don't)
Instructions
- Pre-heat oven to 350 degrees.
- Put all the ingredients, except for the pie crust, into a blender and blend until smooth. You may need to stop it a few times and wipe down the sides, as the filling is pretty thick.
- If you don't have a blender, you can mix everything with an electric hand mixer in a bowl.
- Pour the batter into a pie tin with the crust
- Bake at 350 degrees for 1 hour or 1 hour and 10 minutes. The pie will seem slightly jiggly, but don't worry, it firms up once it cools.
- Let the pie completely cool before serving. The pie comes out of the oven looking puffy, put it will flatten out once it cools. Cover and store the pie in the fridge the night before serving.
- Once ready to serve, top with some vegan whipped cream.
Video
Nutrition
Nutrition Facts
Easy vegan pumpkin pie
Amount per Serving
Calories
60
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
102
mg
4
%
Potassium
23
mg
1
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin A
14
IU
0
%
Vitamin C
1
mg
1
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.