• 8servings
  • 70minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups finely crushed graham crackers or 1 1/2 cups dry plain breadcrumbs

  2. 3 tablespoons canola oil

  3. 2 cups canned pumpkin (not pumpkin pie filling)

  4. 1 1/2 cups soymilk (I use VitaSoy)

  5. 3/4 cup brown sugar

  6. 1/4 teaspoon salt

  7. 1 teaspoon cinnamon

  8. 1/2 teaspoon ground ginger

  9. 1/4 teaspoon ground cloves

  10. 4 organic egg whites (or 1/2 cup Egg Beaters)

  11. 1 tablespoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Spray a 9-inch pie plate lightly with cooking oil spray.

  3. For the crust: Combine the crumbs and oil in a small bowl until well blended.

  4. Press mixture firmly and evenly into prepared pie plate, across the bottom and just slightly up the sides.

  5. Spray crumb surface lightly with cooking oil spray.

  6. Bake for 5-8 minutes, until just golden brown around edges.

  7. Remove from oven; raise oven temperature to 425 degrees F while you make filling.

  8. For the filling: Combine all filling ingredients in a blender or food processor and blend until very smooth.

  9. Alternately, combine all ingredients in a large bowl and whisk by hand until smooth.

  10. Pour filling into baked crust (crust does not have to be cool).

  11. Bake for 425 degrees F for 15 minutes, then reduce oven temperature to 350 degrees F and bake for an additional 35-45 minutes, until a knife inserted into the center of the pie comes out clean.

  12. Cool pie on a rack.


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