Lucia's Silky Pumpkin Pie
Non-dairy version of the traditional Thanksgiving specialty. Tasty and smooth.
Servings 8 people
Calories 134kcal
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 | Sodium: 145mg | Calcium: 26mg | Vitamin C: 1mg | Vitamin A: 48IU | Sugar: 25g | Fiber: 1g | Potassium: 72mg | Calories: 134kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 1g | Carbohydrates: 27g | Iron: 1mg