Vegan Pumpkin Pie

This amazing, low-calorie pumpkin pie is totally delicious! It is super easy to make, and sure to be a crowd pleaser. Vegan, gluten-free, sugar-free, low-carb, and oil-free.

Course Dessert

Keyword Dairy-Free, Gluten-Free, Keto, Low-Calorie, Low-Carb, Low-Fat, Vegan

Prep Time 5

Cook Time 1

Total Time 1 5

Servings slices

Calories 67kcal

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!

Notes

*Or other granulated sweetener of choice, equivalent to 1/2 cup sugar

Adapted from The Happy Herbivore.

Nutrition