DAIRY FREE PUMPKIN PIE
My great grandmother from England always made the best pumpkin pie, and the recipe has been passed along in the family for generations. When I became lactose intolerant, I was depressed by the notion that I would no longer be able to enjoy the pie at Thanksgiving because the original recipe was loaded with dairy. After a lot of experimentation and testing, I successfully converted the family recipe to a dairy free version I can enjoy, while maintaining the flavor and consistency of the pie that has made it such a hit. Family members who have tasted this new version were unable to tell a difference.
Provided by jacksje
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk.
- Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted.
- Add egg yolks to mixture and blend well.
- Add lemon extract and blend inches
- Gently fold in stiffened egg whites and let mixture cool for a few minutes.
- Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
- Let pie cool for one hour before serving.
- Baking hint: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.
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Sebastian
sebastian35@gmail.comI was really impressed with this dairy-free pumpkin pie. The crust was flaky and the filling was creamy and flavorful. I loved the hint of nutmeg and cinnamon. I will definitely be making this pie again.
Dean Palmer
d-palmer48@hotmail.comThis is the best dairy-free pumpkin pie I've ever had. The crust is perfectly flaky and the filling is creamy and flavorful. I love that it's made with all natural ingredients, too. I will definitely be making this pie again and again.
Sabah Akbar
sakbar@yahoo.comI've made this dairy-free pumpkin pie several times now, and it's always a hit. I love that it's so easy to make, and it always turns out perfectly. The crust is flaky and the filling is creamy and delicious. I highly recommend it!
chukwuma oge
chukwumao18@gmail.comThis pie is a bit more work than some other pumpkin pie recipes, but it's worth the effort. The crust is made with almond flour and oats, which gives it a nice nutty flavor. The filling is also very good, with a creamy texture and just the right amou
Lubos Jakub
jakublubos@gmail.comI'm not a big fan of pumpkin pie, but I have to admit that this dairy-free version is pretty good. The filling is smooth and flavorful, and the crust is nice and flaky. I would definitely make it again.
Amanda Cranfield
c@aol.comI made this pie for a potluck and it was a huge hit. Everyone loved it, even the people who don't usually like pumpkin pie. The crust was perfectly flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Khanpakhi Khan
khanpakhik23@yahoo.comThis pie is a great option for people with dairy allergies or lactose intolerance. It's also a good choice for vegans. The pie is creamy and delicious, and the crust is flaky and buttery. I highly recommend it!
Andile Mazibuk
m_andile@yahoo.comI was really impressed with this dairy-free pumpkin pie. The crust was flaky and the filling was creamy and flavorful. I loved the hint of nutmeg and cinnamon. I will definitely be making this pie again.
Tichaona Joackim Mabheka
j_tichaona74@yahoo.comThis is the best dairy-free pumpkin pie I've ever had. The crust is perfectly flaky and the filling is creamy and flavorful. I love that it's made with all natural ingredients, too. I will definitely be making this pie again and again.
Carolina Gracia
g.carolina@yahoo.comI've made this dairy-free pumpkin pie several times now, and it's always a hit. I love that it's so easy to make, and it always turns out perfectly. The crust is flaky and the filling is creamy and delicious. I highly recommend it!
HAMODX
hamodx72@aol.comThis pie is a bit more work than some other pumpkin pie recipes, but it's worth the effort. The crust is made with almond flour and oats, which gives it a nice nutty flavor. The filling is also very good, with a creamy texture and just the right amou
Bhu Rey
reybhu@aol.comI'm not a huge fan of pumpkin pie, but I have to admit that this dairy-free version is pretty good. The filling is smooth and flavorful, and the crust is nice and flaky. I would definitely make it again.
Tor Ivan Boine
t-boine2@gmail.comI made this pie for Thanksgiving last year and it was a huge success. Everyone loved it, even my picky uncle who is a self-proclaimed pumpkin pie connoisseur. I'll definitely be making it again this year.
TIMOTHY LEE TOLES
t.t60@yahoo.comThis dairy-free pumpkin pie is a must-try for anyone with a dairy allergy or lactose intolerance. It's also a great option for vegans. The pie is creamy and delicious, and the crust is flaky and buttery. I highly recommend it!
Rida Zainab
r.z@gmail.comI was skeptical about making a dairy-free pumpkin pie, but I was pleasantly surprised. The pie turned out great! The crust was crispy and the filling was smooth and creamy. I will definitely be making this pie again.
MARO
maro64@yahoo.comI've been making this dairy-free pumpkin pie for years, and it's always a hit. The filling is rich and creamy, and the crust is perfectly flaky. I love that it's so easy to make, too. Just a few simple ingredients and you're on your way to pumpkin pi
Sandino Bustamante
sandinobustamante6@gmail.comThis pumpkin pie recipe is a game-changer! As a dairy-free individual, I've tried countless recipes that just don't measure up. But this one? It's a total winner. The crust is flaky and flavorful, and the filling is perfectly creamy and spiced. I'm s