Perfect Pumpkin Pie - Vegan, OIl-Free
This #wfpb pumpkin pie is delicious and perfect for vegans and nonvegans alike!
Servings: 8 slices
Calories: 240kcal
Ingredients
Crust
- 3/4 cup old-fashioned oats
- 3/4 cup whole-wheat flour
- 1/4 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/2 cup unsweetened applesauce
Pie
- 15.5 oz firm tofu
- 15 oz pumpkin puree
- 1/2 cup unsweetened soy milk
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves ground
Instructions
Crust
- Preheat oven to 375° F
- In Vitamix or other high-speed blender with the dry container, add oats and whole wheat flour, blend until everything is a flour-like consistency.
- Pour into medium bowl, whisk in sugar, baking soda and salt.
- Add applesauce and vanilla, mix well until combined. The dough may seem dry, but do not add more moist ingredients.
- Lightly spray a 9" pie plate with oil. Pat dough into pie plate very carefully. It make take some time to get it all patted out and even, but it will fit the pan and cover completely.
- Bake 10-20 minutes, until crust is slightly browned and no longer moist.
Pie
- While crust is baking, mix tofu, pumpkin, and milk in high-speed blender. Blend until well-combined.
- Add sugar and spices, continuing to blend well.
- When crust is done, remove from oven and pour in pumpkin mixture.
- Turn oven down to 350°F.
- Bake for 60 minutes. Remove and cool, then chill for 2 hours before serving.
- (Optional) add vegan whipped cream or soy ice cream to serve.
Nutrition
Serving: 1piece | Calories: 240kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 123mg | Potassium: 207mg | Fiber: 4g | Sugar: 28g | Vitamin A: 8305IU | Vitamin C: 2.4mg | Calcium: 111mg | Iron: 2.2mg