This amazing, low-calorie Vegan Pumpkin Pie is totally delicious! It is super easy to make, and sure to be a crowd pleaser. It's also gluten-free, dairy-free, keto, sugar-free, low-carb, low-fat, and oil-free.
Here's that pie I was talking about in my Pumpkin Milkshake post! I just loooove this pumpkin pie.
With only 67 calories per serving, it is the perfect addition to your Thanksgiving feast! ?
It's also ridiculously easy to make - blend ingredients together and bake for an hour. Easy as pie! ?
This scrumptious, perfect Vegan Pumpkin Pie is...
Vegan
Gluten-free
Sugar-free
Oil-free
Low-calorie
Keto
Low-carb
& Low-fat
But you will never be able to tell by the way it tastes! ?
Cost per serving: $0.45
Calories per serving: 67
Equipment you'll need: 9" pie dish, blender
1 can (15 oz) pumpkin puree
1 block mori nu extra firm tofu, drained
1/4 cup gluten-free quick oats
1/2 cup granulated Lakanto Monkfruit Sweetener* (use coupon code ANNIE for 20% off)
1/4 tsp liquid stevia extract
2 Tbsp cornstarch
1.5 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1 Tbsp pumpkin pie spice
2 Tbsp water (add more if necessary to facilitate blending)
1. Preheat oven to 350F, spray 9" pie dish with non-stick cooking spray, and set aside.
2. Combine all ingredients in blender, and blend until smooth.
3. Pour into prepared pie dish (or pre-made crust), and bake for 60 minutes. Note: the outside will firm up and be crust-like!
Vegan Pumpkin Pie
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 block mori nu extra firm tofu, drained
- 1/4 cup gluten-free quick oats
- 1/2 cup granulated Lakanto Monkfruit Sweetener* (use coupon code “ANNIE” for 20% off)
- 1/4 tsp liquid stevia
- 2 Tbsp cornstarch
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 Tbsp pumpkin pie spice
- 2 Tbsp water (add more if necessary to facilitate blending)
Optional:
- Use pre-made pie crust or make your own!
Instructions
- Preheat oven to 350F, spray 9" pie dish with non-stick cooking spray, and set aside.
- Combine all ingredients in blender, and blend until smooth.
- Pour into prepared pie dish (or pre-made crust), and bake for 60 minutes. Note: the outside will firm up and be crust-like!
Dear Annie,
My, you have done it again! I love how you are always able to recreate these foods into a more healthy, yet still delicious, alternative.
I am always looking to get some protein in my treats- do you think I could sub out the oats or the cornstarch for some brown rice/pea protein? Let me know!
I also love baking with stevia! Some people find it to be too strong or have an aftertaste, but I don't feel that way at all!
Thank you for another great post, and I cannot wait to try this one out!
Hi Elizabeth!
You are so sweet! Your comment made me smile 😀 I definitely think you could add in some protein powder. Perhaps you could just add a tad more water to balance it out. Let me know how it goes!!!
Warmly,
Annie
Curious if this would work if I use medium firm tofu? It's what's in my fridge but not sure if it would be too runny? Maybe forego the water for blending?
Hi Aliyyah! I think it would work if you didn't use any water. Just try to drain it as best you can! Good luck 😀 Would love to hear how it turns out!
What is erythritol and what is it’s purpose? Can it be substituted for anything else? Not sure where to find it. Thank you
Hi Heidi! Erythritol is a sugar alcohol - it's a sugar substitute. You can use sugar or any non-caloric sweetener you'd like in its place in an equal amount 🙂