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Healthy Pumpkin Pie

The holiday season kick-off is just a few days away! Starting with Thanksgiving, plenty of delicious and traditional foods will be prepared as we gather with family and savor some of the wonderful flavors of the fall.

Pumpkin is quite possibly the signature vegetable of the season. Its flavor and aroma is so irresistible you can find it in pretty much anything – muffins, cakes, pancakes, pies, donuts, smoothies, lattes, teas, and the list goes on! It didn’t take me long to figure out that pumpkin pie was my favorite.

Being from Mexico, I did not grow up with the tradition of Thanksgiving Day, so all the dishes prepared during the Holiday (cranberry sauce, stuffing, sweet potatoes, etc.) were pretty foreign to me. Growing up, we learn about the meaning of the Holiday in school and sometimes reenact the history in a short play, just like Americans do. The whole tradition has always been very intriguing to me: the sense of gratitude, the value and importance of family, and the celebration around food tying it all together.

I was pretty excited the first time I had a chance to experience Thanksgiving in the US, mainly because of two things: the opportunity to learn a tradition from a different culture, and the food (two of my favorite things in the world).

After some delightful conversations and a couple rounds of seconds, I was stuffed with new foods, filled with a new experience, and full of gratitude for the people around me – my new family in the US :-). It was a lovely first experience of Thanksgiving, a total gift.

Today I want to share with you the gift of an easy and healthy Pumpkin Pie. A variation of this recipe + a spoonful of gratitude and + a heap of love ♥

Happy Thanksgiving!

Vegan Pumpkin Pie
Serves 6
Preparation time: 5 minutes
Baking time: 50 minutes

1 ½ packages extra-firm silken tofu
1 can pumpkin purée
½ cup brown sugar
¼ cup maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pinch sea salt

Preheat oven to 400° F. Drain tofu and blend in a food processor or blender until creamy and smooth. Add remaining ingredients, process until well-blended. Pour into 9 inch Gluten-Free Pie Crust and bake for about 50 minutes. Set aside to let cool. Then top with Non-Dairy Whipped Cream, if desired.

Enjoy with friends and family!

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  1. Cristina says:

    mmm! that´s looks super easy and quick… and yummy!!!

  2. Pat Thompson says:

    How many calories, & carbs is in a serving? I have a diabetic in the house, and these numbers are quite imortant for me. Thank you, Pat Thompson

    • Cinthia says: (Author)

      Hi Pat, each serving of 4 oz contains about 320 calories and 46g of carbs. If you’re looking for a low carb alternative you can substitute the maple syrup for unsweetened apple sauce, which can reduce up to 8g of carbs per serving.

  3. Kay says:

    I would like to try it but do not like tofu is there something else I can substatue?

    • Cinthia says: (Author)

      Hi Kay, although the taste of tofu hides pretty well with the pumpkin and the rest of the spices, you could substitute it with 1 cup of non-dairy milk + 1/4 cup cornstarch, or 1 cup of full-fat coconut milk for more creaminess.

  4. Sue says:

    Sounds great, thanks for sharing, I will try it. Non dairy whipped topping though? Full of chemicals and unhealthy fats – if you want something like this on pie, I suggest organic whipping cream whipped with a little vanilla and pinch of sugar – real food :)

    • Cinthia says: (Author)

      Hi Sue! did you click on the Non-Dairy Whipped Cream link by chance? The link will take you to the easy steps to make your own non-dairy whipped cream made with only one single ingredient – organic coconut milk – no chemicals, no unhealthy fats, no sugars. Just honest-to-goodness real food.

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