Since traditional pumpkin pie is made with sweetened condensed milk and eggs, i made my vegan version healthier using coconut milk and just cornstarch instead of regular eggs!
Recipe Summary Tofu Pumpkin Pie
A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.Ingredients | Pumpkin Pie Recipe Uk Vegan
1 (10.5 ounce) package silken tofu, drained
1 (16 ounce) can pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (9 inch) unbaked pie crust
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.
If cooking for an allergen-sensitive person, double check the pie crust ingredients.
Vegan pie crusts can be made with shortening, vegan margarine, or oil.
Info | Pumpkin Pie Recipe Uk Vegan
prep:
5 mins
cook:
55 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
1 9-inch pie
