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Vegan Lemon Pumpkin Pie

 

Yield: 8 Servings

Total Time: 50 Minutes

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ingredients

  • 1 cup pumpkin puree
  • 1 package firm tofu, drain
  • 1/4 cup fresh lemon juice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 3/4 cup sugar
  • ¼ teaspoon allspice
  • 9-inch pie crust

Directions

Preheat your oven at 350 degrees.

In a food processor, combine tofu, lemon juice, sugar, cinnamon, vanilla, and sea salt and process until smooth.

Add in allspice, nutmeg, and pumpkin and process until very smooth. Pour into the crust and smooth the top.

Bake the pie for about 30 minutes or until the top is brown. Serve warm.

Nutritional Information per Serving:

Calories: 337; Total Fat: 13.8 g; Net Carbs: 38.5 g; Dietary Fiber: 1.5 g; Sugars: 29.6 g; Protein: 13.9 g; Cholesterol: 0 mg; Sodium: 320 mg

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