Delicious Dairy-Free Pumpkin Pie

"Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!"
 
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photo by JavaBird photo by JavaBird
photo by JavaBird
Ready In:
1hr
Ingredients:
9
Yields:
2 pies
Serves:
8
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ingredients

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directions

  • Preheat oven to 450 degrees F.
  • In a blender, combine and blend tofu and soy milk until very smooth.
  • In a large bowl, combine sugar, salt, cinnamon and mace.
  • Add eggs.
  • Add pumpkin, making sure mixture is well blended.
  • Add tofu/soy milk mixture and blend well.
  • Pour into pie shells.
  • Bake at 450 for 20 minutes.
  • Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
  • Let cool completely before eating.

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Reviews

  1. This was one of three non-diary pumpkin pie recipes I compared. It was a pretty good substitute for a classic pumpkin pie with dairy. The flavor was quite good, though the texture is quite firm due to the tofu. If you prefer a very firm pie but not strong custard flavor, this pie will satisfy you. <br/><br/>I compared it with #340474 and #329506
     
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