Pumpkin Pie (Crustless)Pumpkin Pie (Crustless)

The recipe Pumpkin Pie (Crustless) can be made in approximately 45 minutes. This recipe makes 9 servings with 181 calories, 4g of protein, and 2g of fat each. For 68 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 326 foodies and cooks. It works well as a dessert. Head to the store and pick up pumpkin pie spice, plant-based milk, brown sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Happy Herbivore. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is outstanding. Pumpkin Chiffon Pie with a Double-Chocolate Crust, Classic Pumpkin Pie, and Easy Turtle Pumpkin Pie are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically.

2. 02

   Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined.

3. 03

   Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours. Nutritional Information