Vegan Pumpkin Pie
Ingredients
The crust
-
1
box
vegan gingersnap cookies
-
⅓
cup
melted coconut oil
The pie filling
-
1
can
pumpkin puree
-
½
block
firm tofu
-
¼
cup
almond milk
-
½
tsp
vanilla
-
¾
cup
coconut sugar
-
1
tsp
cinnamon
-
¼
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
¼
tsp
salt
-
2
tbsp
arrowroot powder
Instructions
- Blend the gingersnap cookies and melted coconut oil in a food processor until fine crumbs form.
- Press the mixture into a 9-inch pie dish to form the crust.
- Bake the crust at 325°F for 12 minutes.
- While the crust is baking, blend all pie filling ingredients in a food processor until smooth.
- Once the crust is cooled, pour the filling into the crust and bake at 350°F for 40-50 minutes until set.
- Allow the pie to cool completely.
- Refrigerate for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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