Creamy Vegan Pumpkin Spice Filling
Indulge in the rich, creamy goodness of this Vegan Pumpkin Spice Filling, made with Nasoya Silken Creations Vanilla Flavor Soy Dessert Starter. This flavorful blend combines the warmth of pumpkin and traditional autumn spices with the smooth, silken texture of tofu for a delightful dessert experience. Perfect as a pudding or pie filling, this recipe caters to vegans and pumpkin lovers alike, ensuring no one misses out on the comforting essence of pumpkin pie during the holiday season. Whether you choose to whip it up by hand or with a blender, you're just a few simple steps away from enjoying this delectable treat!
N/A
Servings
110
Calories
9
Ingredients
Ingredients
Nasoya Silken Creations Vanilla Flavor Soy Dessert Starter
17 ounces (Use straight from the package.)
Pumpkin Puree
1 cup (Use canned or homemade.)
Brown Sugar
2 tablespoons (Pack lightly before measuring.)
Vanilla Extract
1/2 teaspoon (Use pure vanilla extract for best flavor.)
Lemon Juice
1/2 teaspoon (Freshly squeezed for optimal taste.)
Ground Ginger
1/4 teaspoon (Use ground ginger spice.)
Allspice
1/4 teaspoon (Use ground allspice.)
Ground Cinnamon
1/4 teaspoon (Use ground cinnamon spice.)
Ground Cloves
1 dash (Use ground cloves.)
Instructions
1
Begin by selecting your mixing method: if using a blender or food processor, add the Nasoya Silken Creations vanilla soy dessert starter and pumpkin puree for a smooth consistency. Alternatively, you can whisk the ingredients together in a bowl with a whisk or fork for a more hands-on approach.
2
Once combined, add the brown sugar and pulse or whisk again until incorporated.
3
Add the vanilla extract and fresh lemon juice, mixing thoroughly to combine all flavors.
4
Sift in the dry spices - ground ginger, allspice, cinnamon, and ground cloves - and blend well to ensure a uniform mix.
5
For serving as pudding, refrigerate for a couple of hours to firm it up. If baking, preheat your oven to 350°F (175°C). Pour the mixture into a prepared pie crust and bake for 35-40 minutes or until set.
6
Let it cool before serving. For a refreshing touch, garnish with fresh mint leaves when enjoying it as a pudding or serve warm as a pie.
Nutrition Information
3.3g
Fat
16.7g
Carbs
3g
Protein
2g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vegan Pumpkin Spice Filling?
It is a rich, dairy-free dessert filling made with Nasoya Silken Creations Vanilla Flavor Soy Dessert Starter and pumpkin puree, suitable for use as a pudding or a pie filling.
Is this pumpkin spice filling recipe vegan?
Yes, the recipe is 100% vegan and dairy-free, utilizing a soy-based dessert starter.
What is the main ingredient used for the base of the filling?
The main base ingredient is 17 ounces of Nasoya Silken Creations Vanilla Flavor Soy Dessert Starter.
How many calories are in one serving of this filling?
There are approximately 110 calories per serving.
What type of pumpkin should I use for this recipe?
You can use 1 cup of either canned or homemade pumpkin puree.
Can I make this recipe without a blender?
Yes, you can whisk the ingredients together in a bowl using a whisk or a fork for a more hands-on approach.
How do I serve this as a pudding?
To serve as a pudding, mix the ingredients and refrigerate for a couple of hours to allow the mixture to firm up.
How do I bake this into a pie?
Pour the mixture into a prepared pie crust and bake at 350°F (175°C) for 35-40 minutes or until set.
What temperature should the oven be set to for baking?
Preheat your oven to 350°F (175°C) for baking the pie filling.
What spices are needed for the pumpkin spice flavor?
You will need ground ginger, allspice, ground cinnamon, and a dash of ground cloves.
How much brown sugar is required?
The recipe calls for 2 tablespoons of lightly packed brown sugar.
Is lemon juice used in this recipe?
Yes, 1/2 teaspoon of fresh lemon juice is added to help balance and combine the flavors.
What is the recommended garnish for the pudding version?
Fresh mint leaves are recommended as a garnish for a refreshing touch when serving as pudding.
How much protein is in the filling?
Each serving contains 3 grams of protein.
What is the fat content per serving?
The filling contains 3.3 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are 16.7 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, there are 2 grams of fiber per serving.
How much sugar is in the recipe per serving?
The recipe contains 5 grams of sugar per serving.
What kind of vanilla should I use?
It is recommended to use 1/2 teaspoon of pure vanilla extract for the best flavor.
Is this a good dessert for Thanksgiving?
Yes, it is tagged specifically for Thanksgiving and holiday occasions as it captures the essence of pumpkin pie.
Can I use a food processor instead of a blender?
Yes, a food processor is an excellent alternative to a blender for achieving a smooth consistency.
How much ground ginger is used?
The recipe requires 1/4 teaspoon of ground ginger.
How much allspice is used?
The recipe requires 1/4 teaspoon of ground allspice.
How much ground cinnamon is used?
The recipe requires 1/4 teaspoon of ground cinnamon.
How many ingredients are in this recipe in total?
There are a total of 9 ingredients used in this recipe.
Does this recipe use tofu?
The silken soy dessert starter used in the recipe provides a smooth texture similar to silken tofu.
Should I sift the dry spices?
Yes, the instructions suggest sifting in the ground ginger, allspice, cinnamon, and cloves to ensure a uniform mix.
Is the pie served warm or cold?
The recipe suggests you can serve it warm as a pie or cold if serving it as a pudding.
How much ground cloves are in the recipe?
The recipe calls for just 1 dash of ground cloves.
Is this dessert considered healthy?
With 110 calories and 3g of protein, it is a relatively light and nutritious vegan dessert option compared to traditional pumpkin pies.