Sweet Potato Pie – Vegetarian Style

Low Calories and a lot healthier version of a Sweet Potato Pie


1-1/2 cup soymilk
Egg substitute equal to 2 eggs
1 tbsp cornstarch
1 tsp vanilla
2 cups mashed cooked sweet potato (or pumpkin or winter squash)
1/2 cup flour
2 tsp baking powder
1/2 cup sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
cooking spray



Preheat oven to 350°F.
Spray a 9-inch deep dish pie pan with cooking spray.
A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree.
Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
Pour into the pie pan.
Bake for about 60 minutes.
A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked.
Remove from the oven and allow to cool.


Nutritional Info

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 334.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.1 g


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