Thanksgiving

Crustless Vegan Pumpkin Pie is for Dessert.

Crustless Vegan Pumpkin Pie takes several minutes to prepare.

Crustless Vegan Pumpkin Pie takes several minutes to cook.

Crustless Vegan Pumpkin Pie makes 6 servings.

The ingredients for Crustless Vegan Pumpkin Pie are:

1 (16-ounce) package extra-firm lite silken tofu, drained
1 (15-ounce) can pumpkin pur?e
1/2 cup Truvia (approx. 25 packets)
1/4 cup sugar free maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoon pumpkin pie spices
pecan halves (optional)
Non-dairy topping (optional)

Here is how you make Crustless Vegan Pumpkin Pie:

For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and pur?e until smooth. Pour pumpkin filling into sprayed or greased 9-inch pie pan and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.Set pie aside to let cool then top with non-dairy topping, if you like, and/or decorate with pecans.Number of Servings: 6Recipe submitted by SparkPeople user CHEFNATTY.

The nutritional information for Crustless Vegan Pumpkin Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 56.4

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 285.5 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.0 g
• Protein: 5.9 g

The dietary needs meet for Crustless Vegan Pumpkin Pie is Vegan