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Vegan Pumpkin Pie with Maple Syrup

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"This is a delicious pumpkin pie that is suitable for every vegan rule. May not be the best for regular eaters because they're used to different kinds of foods."
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1 h 40 m servings 339 cals
Original recipe yields 8 servings


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  1. Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan.
  4. Bake in the preheated oven for 20 minutes.
  5. Remove crust from oven. Pour in refrigerated filling; return pie to the oven.
  6. Bake in the hot oven until set, about 1 hour.

Nutrition Facts

Per Serving: 339 calories; 13.6 g fat; 48.4 g carbohydrates; 8.9 g protein; 0 mg cholesterol; 545 mg sodium. Full nutrition

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