Low Glycemic Low Sugar Vegan Pumpkin PieReport Violation
Carbs Per Serving: 15.5 g
Prep Time:<45 minutes
Skill Level: Easy
While I personally am not a vegetarian I certainly have quite a few friends that are. Thanksgiving tends to be the celebration of the carnivores leaving very little for the vegans in our inner circle. This recipe is a very tasty vegan spin on an old classic. We have cut out the majority of the sugar and cholesterol while upping the protein. If you just can't stand going all out vegan throw a scoop of ice cream or whipped cream on top and eat away.
1 container silken firm tofu, drained
1 can or pumpkin or 1 1/2 cups of cooked pumpkin
1 cup Fructevia, Steviva Brand Stevia Blend or 1/8 tsp of Steviva Brand Stevia Powder
a dash salt
4 teaspoons pumpkin pie spice
1 tablespoon molasses
1 pie crust
Heat oven to 375 degrees F.
Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades.
Add the cooked pumpkin and blend some more, occasionally stopping the machine to scrape the mixture down. The result should be a light orange-colored smooth paste with no lumps.
Put the paste into a large mixing bowl and add Fructevia, Steviva Brand Stevia Blend or tsp of Steviva Brand Stevia Powder, molasses, salt, and spices.
Mix well and spoon it into the pie crust.
Bake 30 to 40 minutes or until the crusts are dark brown; but not burned.
Serving Size: 1 slice
Total Calories: 510
Calories Per Serving: 63.5
Total Fat: 7.4g
Saturated Fat: 1.4g
Cholesterol: 0 mg
Total Carbohydrates: 124 g
Carbohydrates Per Serving: 15.5g
Dietary Fiber: 11.2
Total Protein: 22.4g