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!
Provided by aw_peaches
Categories Pie
Time 1h
Yield 2 pies, 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kristen Brandt
[email protected]This pie was delicious! 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 for my holiday gatherings.
Abbas Ahmad
[email protected]I'm not a vegan, but I'm always looking for new and delicious dairy-free recipes. This pie was a great find. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
smoky joe
[email protected]This pie was easy to make and turned out delicious. I used almond milk instead of canned coconut milk and it worked great. The pie was a big hit with my family.
ImNotImportant
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved it, even my dairy-free friends and family. The texture was perfect and the flavor was delicious. I will definitely be making this pie again.
Mahia Group Of Art
[email protected]I was pleasantly surprised by how good this pie was. I'm not a huge fan of pumpkin pie, but this one was really good. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Sam Nation
[email protected]This pie was delicious! 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 for my holiday gatherings.
Namulawa Suleya
[email protected]I'm not a vegan, but I'm always looking for new and delicious dairy-free recipes. This pie was a great find. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
ismail amjad
[email protected]This pie was easy to make and turned out delicious. I used almond milk instead of canned coconut milk and it worked great. The pie was a big hit with my family.
Nkahloleng Thobejane
[email protected]I followed the recipe exactly and my pie turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I loved that it was dairy-free, too. I will definitely be making this pie again.
Abrar Prince
[email protected]This was the best dairy-free pumpkin pie I've ever had. The crust was perfectly crisp and the filling was smooth and creamy. I loved the hint of nutmeg and cinnamon. I will definitely be making this pie again for my holiday gatherings.
Shuvo Chowdhury
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind. The crust was flaky and the filling was creamy and flavorful. I loved that it was dairy-free, too. I will definitely be making this pie again.
Watts Muwonge
[email protected]This pumpkin pie was a hit at my Thanksgiving dinner! Everyone loved it, even my dairy-free friends and family. The texture was perfect and the flavor was delicious. I will definitely be making this pie again.