Pumpkin Pie


Picture of Pumpkin Pie

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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
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Picture of Pumpkin Pie

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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