Mainly Vegan / Dynamic Vegan Recipe Print

Pumpkin Pie

Try this vegan twist on an American classic pie — for the holidays or anytime. And you can use our homemade standard pie crust recipe for this pie.

# of Servings

Serving Size

1 slice

Pumpkin Pie

Try this vegan twist on an American classic pie — for the holidays or anytime. And you can use our homemade standard pie crust recipe for this pie.

# of Servings

Serving Size

1 slice

Ingredients

Instructions

Blend the tofu in a blender until smooth.
Add the remaining ingredients to the blender and blend until smooth and creamy.
Pour the filling mixture into a prepared pie crust; bake at 425 degrees for 15 minutes. Lower the heat to 350 degrees, and continue to bake for another 40 minutes.

Recipe Notes

Chill the pie in the refrigerator for several hours. If desired, serve with our spiced cream topping or vanilla ice cream.

Cover and store for up to one week in the refrigerator.

Nutrition Facts

Pumpkin Pie

Amount Per Serving

Calories 169 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 0.02g 0%

Trans Fat 0g

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.002g

Cholesterol 0mg 0%

Sodium 195mg 8%

Potassium 4mg 0%

Total Carbohydrates 26g 9%

Dietary Fiber 2g 8%

Sugars 20g

Protein 10g 20%

Vitamin A 100%

Vitamin C 2%

Calcium 4%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Footprint (for Recipe’s Default # of Servings)

	.17	Water saved (gallons)
	.38	Manure not deposited (pounds)
	.29	Grains / feed not consumed (pounds)
	.93	Methane not created (gallons)
	11.4	CO2 not released (pounds)
	.007	Animal lives saved