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