Pumpkin Maple Pie

A crust made with gingersnaps complements the fall spices in this classic American treat.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 25 small vegan gingersnaps
  • ¼ cup vegan margarine, melted
  • ½ tsp. vanilla
  • 1 can (6 oz.) pumpkin purée
  • ½ cup maple syrup
  • 1 12-ounce block silken tofu
  • ¼ cup sugar
  • 1½ tsp. cinnamon
  • ½ tsp. ginger powder
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. salt

Directions

  • Preheat oven to 400°F.
  • Process cookies in a food processor until finely ground. Add margarine and vanilla a bit at a time until mixture is sticky. Press evenly into a pie tin, spreading about ½ inch thick.
  • Process together the pumpkin, maple syrup, and tofu until smooth and creamy. Add sugar and spices and pour into piecrust.
  • Bake for 1 hour, or until done. Allow to cool before slicing and serving, as pie will set and firm as it cools.

Recipe Information

Serves: 8

Ingredients

  • 25 small vegan gingersnaps
  • ¼ cup vegan margarine, melted
  • ½ tsp. vanilla
  • 1 can (6 oz.) pumpkin purée
  • ½ cup maple syrup
  • 1 12-ounce block silken tofu
  • ¼ cup sugar
  • 1½ tsp. cinnamon
  • ½ tsp. ginger powder
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. salt

Directions

  • Preheat oven to 400°F.
  • Process cookies in a food processor until finely ground. Add margarine and vanilla a bit at a time until mixture is sticky. Press evenly into a pie tin, spreading about ½ inch thick.
  • Process together the pumpkin, maple syrup, and tofu until smooth and creamy. Add sugar and spices and pour into piecrust.
  • Bake for 1 hour, or until done. Allow to cool before slicing and serving, as pie will set and firm as it cools.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat9g
Saturated Fat2g
Cholesterol0mg
Sodium280mg
Total Carbohydrate36g
Dietary Fiber0g
Sugars28g
Protein3g