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    You are in: Home / Recipes / Pumpkin Pie - Vegan Recipe
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    Pumpkin Pie - Vegan

    Pumpkin Pie - Vegan. Photo by Kozmic Blues

    1/1 Photo of Pumpkin Pie - Vegan

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Kozmic Blues's Note:

    This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Pecan Cinnamon Crust Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Prepare pie crust.
    3. 3
      Blend together the pumpkin, tofu maple syrup, brown sugar, cornstarch, and spices until the mixture is smooth and creamy.
    4. 4
      Pour into prepared crust, and smooth top of filling with a spatula.
    5. 5
      Bake for about 40-45 minutes, or until crust is lightly browned and the outermost inch of the filling is set.
    6. 6
      Don't worry is the center is still soft, it will continue to firm up as the pie cools.
    7. 7
      Gently press the toasted pecan halves into the filling. I did 2 concentric circles.
    8. 8
      Cool to room temperature and then chill until set, 1-2 hours.
    9. 9
      can be served chilled or at room temperature.

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    Nutritional Facts for Pumpkin Pie - Vegan

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 305.2
     
    Calories from Fat 115
    37%
    Total Fat 12.8 g
    19%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 272.4 mg
    11%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 1.8 g
    7%
    Sugars 26.4 g
    105%
    Protein 4.2 g
    8%

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