![](https://cdn.statically.io/img/www.allrecipes.com/thmb/pw88s6CiA0t1TYX5dRvhHMjxv5s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7222772-b224da99df5d42648f044e99a2cc9bec.jpg)
Ingredients
-
1 (16 ounce) can pumpkin puree
-
1 (10.5 ounce) package silken tofu, drained
-
¾ cup white sugar
-
1 teaspoon ground cinnamon
-
½ teaspoon salt
-
½ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
1 (9 inch) ready-to-use vegan pie crust
Directions
-
Preheat the oven to 450 degrees F (230 degrees C).
-
Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
-
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.
Tips
Double-check the pie crust ingredients if cooking for someone with allergies. Make it lighter by replacing 1/2 of the sugar with Splenda artificial sweetener.
You can make your own vegan pie crust with shortening, vegan margarine, or oil.
Nutrition Facts (per serving)
230 | Calories |
9g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 230 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 11% |
Sodium 413mg | 18% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 10% |
Total Sugars 21g | |
Protein 5g | 9% |
Vitamin C 3mg | 3% |
Calcium 33mg | 3% |
Iron 2mg | 10% |
Potassium 208mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.