EASY LOW CALORIE PUMPKIN PIE! Vegan & Wholefoods. (Only 165 calories)

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Start by using a tin of pumpkin.

Add 10 little dates into the blender.

Add extra firm tofu to the blender.

Add cinnamon to the mixture, using a generous amount.

Add nutmeg to the mixture.

Add clove powder to the mixture.

Add a pinch of salt to balance the sweetness.

Add vanilla extract to the mixture.

Sprinkle in some corn starch to help thicken the filling.

Blend the mixture until smooth, checking the consistency.

If needed, add a little splash of soy milk to help blend.

Taste the mixture and add 7 more dates for additional sweetness.

Prepare a base using a combination of chickpeas, oats, dates, vanilla, and salt if desired, but the creator opts for just the filling today.

Pour the filling into a prepared pie dish and smooth it out.

Set the oven timer for 30 minutes to bake the pie.

After 30 minutes, check the pie to see if it's ready.

Let the pie cool before adding a topping.

After a couple of days, prepare to top the pie with Greek-style soy yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens