Jan 26 2011

Vegan Pumkin Pie

Vegan Pumkin Pie

This is one of the easiest, healthiest,  and best recipes when you are in the mood to bake.

Pumpkins are extremely high in antiox­i­dants and beta-carotene. They are low in calo­ries and full of fiber.

They are also full of potassium, zinc and vitamins A and C!

Research shows that peo­ple who eat a diet rich in beta-carotene are less likely to develop cer­tain can­cers than those who fail to include it in their diet. Beta-carotene has been iden­ti­fied as a lead­ing heart-disease and can­cer fighter

Studies show peo­ple who have a potas­sium rich diet lower the risk for hyper­ten­sion. Potassium rich foods include bananas, broc­coli, avo­ca­dos, pome­gran­ate and many others.

Zinc a major boost for your immune sys­tem, and it aids in bone den­sity sup­port for peo­ple at risk for osteoporosis.

Diets rich in fiber may pre­vent can­cer, heart dis­ease and other seri­ous ailments.

Pumpkins con­tains lots of anti-oxidant vit­a­mins A and C, as well as alpha-hydroxy-acids which helps to reduce the signs of aging.

This pie also had NO fat! (Side note – Pumpkin seeds have fat, but it’s unsaturated that is not to be feared.)

Once you get all the ingredients out, this pie takes about 5 minutes to make before you put it in the oven. Definitely a fav!


1 Pie Crust (I like Arrowhead Mills Graham Cracker Pie Crust)

12 oz Organic Firm Tofu

2 cups (or 1 can) pumpkin puree

½ cup maple syrup

½ cup firmly packed light brown sugar

¼ cup cornstarch or arrowroot powder

1 ½ teaspoons ground cinnamon

½ teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon ground ginger

1/8 teaspoon ground cloves


Preheat the oven to 350 degrees.

In a food processor blend together all the ingredients until they are smooth.

Pour mixture into the pie crust and back for 45 minutes.

Allow 45 – 60 minutes to cool before eating.