Pumpkin Pie
Total time
– minCook time
– minPrep time
– min
Ingredients
- ½ cup mori-nu tofu, extra firm
- 1½ cups nondairy milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 cups canned pure pumpkin
- ½ cup whole wheat pastry flour
- 2 tsp baking powder
- ½ cup brown sugar
- ¼ tsp salt
- 3 tsp pumpkin pie spice
Instructions
Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
Nutrition
Servings per batch: 9
- Calories: 77
- Fat: 0.60g
- Carbohydrate: 16.40g
- Dietary Fiber: 1.90g
- Sugars: 10.80g
- Protein: 2.50g
Total time
– minCook time
– minPrep time
– min
Ingredients
-
½
cup
mori-nu tofu, extra firm
-
1½
cups
nondairy milk
-
2
tbsp
cornstarch
-
1
tsp
vanilla extract
-
2
cups
canned pure pumpkin
-
½
cup
whole wheat pastry flour
-
2
tsp
baking powder
-
½
cup
brown sugar
-
¼
tsp
salt
-
3
tsp
pumpkin pie spice
Instructions
Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
Nutrition
Servings per batch: 9
- Calories: 77
- Fat: 0.60g
- Carbohydrate: 16.40g
- Dietary Fiber: 1.90g
- Sugars: 10.80g
- Protein: 2.50g
