Vegan Tofu Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pumpkin pie made with silken tofu and topped with a nutty pecan-oat crust. Dairy-free and naturally sweetened, it captures the warmth of classic pumpkin pie. Perfect for Thanksgiving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups chopped pecans
- 1 cup old fashioned rolled oats
- 2 Tablespoons coconut sugar
- 4 Tablespoons coconut oil (partially melted)
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 (15 ounce) can pumpkin (or homemade pumpkin puree)
- 8 ounces silken tofu
- ⅔ cup coconut sugar
- 2 Tablespoons arrowroot powder or cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- coconut whipped cream (for topping)
At a glance
PER SERVING · TIME 580M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h 20m
- Cook
- 1h 20m
- Sodium
- 150mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 500M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.