In this video, I’ll show you how to make a delicious whole food, plant-based vegan pumpkin pie that’s only 165 calories! It’s creamy, packed full of flavour, and made with simple ingredients, perfect if you’re looking for a low-calorie dessert that actually supports your weight loss goals.
I’m Ami, better known as Broccoli Mum, a messy, real-life mum of two and a lifelong vegan. I’ve lost 66lbs eating huge portions of delicious plant-based food, and now I’m here to help you do the same using the power of calorie density and whole foods. If you’re ready to start your own weight loss journey, check out the links below for the tools and support to help you get there.
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🥧 Recipe
Ingredients (serves 6–8)
• 1 tin (400g) pumpkin purée (not pumpkin pie filling)
• 400g extra-firm tofu
• 1 cup pitted Medjool dates
• 2 tbsp cornflour (or tapioca starch)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• Pinch of salt
• Splash of soy milk (just enough to blend)
(Optional: use 2–3 tsp pumpkin pie spice instead of the individual spices if preferred.)
Nutrition (per serving, serves 8)
• Calories: ~165
• Carbohydrates: 30 g
• Protein: 8 g
• Fat: 2 g