Description
A creamy and dreamy dairy-free pumpkin pie made with silken tofu, perfect for holiday celebrations or cozy gatherings.
Ingredients
Scale
- 1 block of silken tofu
- 1 can of pumpkin puree
- 3/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 pre-baked pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Blend the silken tofu, pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger until smooth.
- Pour the filling into the pre-baked pie crust.
- Bake for 45 minutes or until the filling is set.
- Allow the pie to cool completely before refrigerating for at least 2 hours.
- Serve chilled, optionally topped with whipped coconut cream and a sprinkle of cinnamon.
Notes
Ensure silken tofu is well-blended for a smooth texture. Use 100% pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg