Pumpkin Pie

Picture of Pumpkin Pie

Nutritional Information

  • Servings Per Batch: 9
  • Calories 77
  • Fat 0.60g
  • Carbohydrate 16.40g
  • Dietary Fiber1.90g
  • Sugars10.80g
  • Protein 2.50g
Total Time
Cook Time
Prep Time



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.

This recipe on page 218.

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