Vegan Pumpkin Pie With Maple Syrup Recipe

Name: Vegan Pumpkin Pie With Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 1 pound silken tofu; 1 (16 ounce) can pumpkin; 3/4 cup maple syrup; 1 teaspoon ground cinnamon; Crust:; 2 cups whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 cup vegan margarine (such as Earth Balance(R)); 1/4 cup soy milk

Servings: persons

Filling:
1 pound silken tofu
1 (16 ounce) can pumpkin
3/4 cup maple syrup
1 teaspoon ground cinnamon
Crust:
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegan margarine (such as Earth Balance(R))
1/4 cup soy milk

1
Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan.
4
Bake in the preheated oven for 20 minutes.
5
Remove crust from oven. Pour in refrigerated filling; return pie to the oven.
6
Bake in the hot oven until set, about 1 hour.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Filling:, 1 pound silken tofu, 1 (16 ounce) can pumpkin, 3/4 cup maple syrup, and more.

Yes, Vegan Pumpkin Pie With Maple Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pumpkin Pie With Maple Syrup

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