Lucia’s Silky Pumpkin Pie

This is a great plant-based pumpkin pie. Most people don’t even notice it has no milk or eggs! It is still rich, so best reserved for special occasions that don’t happen too frequently. It’s delicious topped with Coconut Non-dairy Whip, available in many supermarkets.

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2.43 from 7 votes

Lucia’s Silky Pumpkin Pie

Non-dairy version of the traditional Thanksgiving specialty. Tasty and smooth.

Course Dessert

Cuisine American, GF, Vegan, vegetarian

Keyword non dairy pumpkin pie, pumpkin pie

Prep Time 20 minutes

Cook Time 1 hour

Servings 8 people

Calories 134kcal

Author Lucia Tiffany MPH

Ingredients

• ¼ c. water
• 1 Tbs. Ener-G Egg Replacer
• 1 box (12 oz) Extra Firm Lite Silken Tofu
• 1 c. SILK creamer French vanilla flavor
• ¾ c. Sucanat
• ½ tsp. salt
• 1 tsp. coriander ground
• 1 tsp Ceylon Cinnamon ground (optional)
• ½-1 tsp. star anise ground
• 1 can 15 oz. 100% pure pumpkin

Instructions

• Whip the water and egg replacer together till frothy.
• Place egg replacer in blender and add the tofu and creamer.
• Blend until smooth.
• Add the rest of the ingredients and blend again until smooth and well-mixed.
• Pour into one unbaked 9-inch pie shell. (See the Easy Pie Crust or Nutty Pie Crust recipes)
• Bake at 350° F. for 1 hour or until filling appears to be “boiling” slightly around edges.
• Makes filling for one 9-inch pie.

Nutrition

Serving: 8th | Calories: 134kcal | Carbohydrates: 27g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 145mg | Potassium: 72mg | Fiber: 1g | Sugar: 25g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg