Ingredients for Vegan Maple Pecan Pumpkin Pie
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How to Make Vegan Maple Pecan Pumpkin Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 (14 ounce) package firm or extra-firm tofu (drained and crumbled), 1/2 cup pure maple syrup, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 cup all-purpose flour. Blend until completely smooth using an immersion blender or carefully in a regular blender.
- Pour the pumpkin mixture into a 9-inch unbaked pie crust.
- Evenly sprinkle 1/2 cup chopped pecans over the filling.
- Bake for 40-45 minutes, or until a knife inserted near the center comes out clean. The pie will continue to set as it cools.
- Let the pie cool completely on a wire rack before serving. For extra maple flavor, drizzle with additional maple syrup before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
60g
Fat
10g
Carbs
9g
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