Blue Dog’s Blog

The filling for this low-fat pumpkin pie recipe has approximately half the calories of a typical vegetarian/vegan filling made with honey/agave and one-third the calories of a traditional filling made with eggs and condensed milk. This decrease is due to using stevia. If you don’t like the taste of stevia, use 2/3 cup honey and no soymilk or 3.5T agave and ¼c+3T soymilk. When purchasing your pie crust, be sure to purchase one that does not have hydrogenated fats. It will be easier to make this recipe if you have a food processor with a plastic blade or a blender.

Low-fat Vegan Pumpkin Pie

Makes 8 servings.

Ingredients

• 15 oz can of pumpkin or 2 cups cooked
• 2 1/4 c okara (from 2 batches of soymilk)
• 1/2-2/3 t stevia
• 2/3 c soymilk
• 1 t vanilla (only if the soymilk is not vanilla)
• 1 T pumpkin pie spice
• 1 unbaked 9″ pie crust

Directions

1. Preheat oven to 350º.
2. Place the okara and soymilk in the food processor or blender and process until smooth.
3. Add the pumpkin, stevia, pumpkin pie spice and vanilla (if using) and blend well.
4. Pour into the pie crust.
5. Bake in oven for 1 hour. The filling will still be soft when done.
6. Chill in the refrigerator for at least one hour. The filling will firm as it chills.

Nutritional Information