Delicious Dairy-Free Pumpkin Pie

Total Time
1hr
Prep
10 mins
Cook
50 mins

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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Ingredients

Nutrition

Directions

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