Vegan Pumpkin Pie
65 mins (prep 10, cooking 55)
8 ingredients
10-15 servings
I liked this pretty well. The recipe was easy to follow and had simple ingredients, which is always a plus. Tofu doesn't really substitute for dairy ingredients, if that is what you are looking for--BUT for my family this one is a big winner!Thank you smileyfroggy for putting this adaptation on the site.

Categories:  equipment , <-4-hours , thanksgiving , pie , low-in... , time-to-make , holiday , vegan , low-cholesterol , weeknight , easy , oven , vegetarian , squash , vegetable , healthy-2 , pies-and-tarts , dessert ,
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Serving Size (21.28 g)
Servings 10
Amount per Serving
Calories 69.6 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.21%
Saturated Fat 0.0g 0.2%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 116.7mg 48.62%
Total Carbohydrate 18.02g 60.06%
Dietary Fiber 0.17 g 6.62%
Sugars 17.72 g %
Protein 0.02g 0.33%
Vitamin A 0.89IU% Vitamin C 0.02mg%
Calcium 3.34mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree, soft tofu