No-Bake Pumpkin Pie (Vegan)

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Contributed by: BMC Teaching Kitchen

Vegan Pumpkin Pie

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We love nutritious desserts here at BMC! This one uses maple syrup as the sweetener, but you can add an alternative sweetener in the filling if you'd like, such as Stevia or monk fruit extract. This is the perfect dessert for fall, rich in protein (9 grams per serving!) and relatively low in calories. For another tofu-based dessert, try our chocolate mousse! 

Serves:
servings
Total Time:
120+ minutes
Prep Time:
10 minutes
Cook Time:
120 minutes

Ingredients


Nuts - 1 cup chopped pecans (or another nut) Oats - 1 cup rolled oats Water - 1 Tablespoon Maple_syrup - 1 Tablespoon Cinnamon - 1 teaspoon Salt - ½ teaspoon Tofu - 16 oz silken tofu (well drained) Pumpkin_puree - 1 (15 oz) can (or fresh) Spices - 1 teaspoon pumpkin-pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger) Maple_syrup - ¼ cup

Instructions

Step 1
For the crust: add pecans, oats, 1 tablespoon water, and maple syrup, cinnamon, and salt to a food processor and pulse until the mixture looks like wet sand. Add more water if necessary. Don’t over process.
Step 2
Press mixture into 8 individual 4oz cups / ramekins.
Step 3
For the filling: add all of the pudding ingredients into a food processor and blend until smooth. Evenly distribute onto each crust. Refrigerate for anywhere between 2 hours to overnight
Step 4
Top with fresh fruit, nuts, and/or cinnamon (optional).

Notes

Nutrition Information

Serving Size:
1/8 serving
Calories:
245 Calories
Fat:
13g
Saturated Fat:
1g
Carbohydrates:
Net Carb: 25 g
Dietary Fiber:
4 g
Protein:
9 g
Sodium:
18

Dietary Restrictions

Vegan