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    You are in: Home / Dairy-free / Dairy Free Pumpkin Pie Recipe
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    Dairy Free Pumpkin Pie

    Dairy Free Pumpkin Pie. Photo by JavaBird

    1/1 Photo of Dairy Free Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Chef #1049412's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted.
    3. 3
      Add egg yolks to mixture and blend well.
    4. 4
      Add lemon extract and blend inches
    5. 5
      Gently fold in stiffened egg whites and let mixture cool for a few minutes.
    6. 6
      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.
    7. 7
      Let pie cool for one hour before serving.
    8. 8
      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.

    Ratings & Reviews:

    • on November 30, 2011

      35

      This was one of three non-dairy pumpkin pie recipes that I compared. It was a much softer pie than I prefer, was very sweet, and carmelized around the edges. The use of mace instead of cinnamon-ginger-nutmeg, though not unpleasant, was not the taste I was looking for. Of the three, this was my least favorite, though my husband thought it an acceptable substitute for a dairy-based pie. I do not often cook with tofu and was surprised the difference silken vs firm tofu made in the consistency of the pie (#399825 had firm tofu, this one had silken).

      I compared with #399825 and #329506

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dairy Free Pumpkin Pie

    Serving Size: 1 (107 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 249.7
     
    Calories from Fat 68
    27%
    Total Fat 7.6 g
    11%
    Saturated Fat 2.4 g
    12%
    Cholesterol 41.5 mg
    13%
    Sodium 360.9 mg
    15%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 2.1 g
    8%
    Sugars 31.1 g
    124%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    soft silken tofu

    vanilla-flavored soymilk

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