Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie
This creamy crustless pumpkin pie is a rich, velvety vegan dessert featuring pumpkin purée, almond butter, and tofu. Perfectly spiced, it's a wholesome treat topped with vegan cream cheese or whipped cream!
Equipment
- Food processor
- 9-inch baking pan
- Parchment paper
- Oven
- Refrigerator
Ingredients
- 1 and 1/2 cans 15-ounce cans organic pumpkin purée
- 1/3 cup maple syrup + 2 tbsp
- 1/3 cup arrowroot powder
- 2 tsp pumpkin pie spice
- 2 tbsp almond butter
- 14 ounces extra-firm tofu
- 2 tsp vanilla extract
- vegan cream cheese or whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, combine pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, tofu, and vanilla extract. Blend until smooth.
- Line a 9-inch baking pan with parchment paper and pour the mixture into the prepared pan.
- Bake for 50 minutes, or until set and slightly firm to the touch.
- Let the pie cool to room temperature, then refrigerate overnight to set.
- Before serving, place the pie in the freezer for 15 minutes to enhance texture.
- Top with vegan cream cheese or whipped cream, if desired, and serve.
