The holidays are right around the corner. Looking for a dessert that will meet some people’s eating choices while tasting delicious to everyone? Look no further. Vegan Lemon Pumpkin Pie is all vegan and unbelievably delicious. This is the pie everyone will want the recipe for!
It’s the tofu that makes this pie filling so super creamy. Use your favorite homemade pie crust, or your favorite store bought. And if you’re really feeling decadent, you can add some vegan ice cream. Why not? Pie turns every meal into a celebration!
Yield: 8 Servings
Total Time: 50 Minutes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
- 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
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 Vegan Lemon Pumpkin 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