Pumpkin Pie

Author: Staff
WARNING THIS HAS 11 grams OF SUGAR! NOT FOR PEOPLE USING 1000 CALORIE DIET OR 1200 CALORIE DIET! It also has 14 grams of FAT!!!!! See the notes below!
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Prep Time 20 mins
Cook Time 1 hr
Chill Time 6 hrs
Total Time 7 hrs 20 mins
Course Desserts
Cuisine American
Servings 8 people
Calories 267 kcal

Ingredients
  

Pie

  • 2 cups pumpkin cooked or 1 15oz can of pumpkin puree
  • 1 1/2 cups silken tofu
  • 1/4 cup organic raw sugar
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 tsp cloves powder
  • 1 1/2 tsp cinnamon
  • 1 tbsp molasses
  • 1 whole plant-based pie crust deep dish, NO ANIMAL PRODUCTS

Whipping Cream

  • 1 tsp vanilla
  • 3 tsp organic raw sugar
  • 1 cup coconut cream canned, use the thick part
  • pinch salt

Instructions
 

Making the Pie

  • Preheat oven to 350°F
  • Add all ingredients to food processor blend until silky texture
  • Pour mixture into pie crust and bake for 1 hour
  • Take from oven and let cool down for 1 hour
  • Place in refrigerator and chill for 5 hours before serving

Making the Whipping Cream

  • Whip the thick coconut cream with a whisk or use food processor until peaks appear
  • Gently add the rest of the ingredients one at a time until all is mixed well
  • Refrige to chill and serve

Notes

This recipe was added because people asked for a plant-based pumpkin pie recipe. Please exercise after eating. If you want to eat this you must pay the price and do 30 minutes of cardio.

My Notes

Nutrition with Essential Amino Acids

Nutrition Facts
Pumpkin Pie
Amount Per Serving (1 Serving)
Calories 267 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 150mg7%
Carbohydrates 39g13%
Sugar 11g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.

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