Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Dairy-free / Delicious Dairy-Free Pumpkin Pie Recipe
    Lost? Site Map

    Delicious Dairy-Free Pumpkin Pie

    Delicious Dairy-Free Pumpkin Pie. Photo by JavaBird

    1/1 Photo of Delicious Dairy-Free Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Chef #1449921's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    pies

    Units: US | Metric

    Directions:

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

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on November 30, 2011

      45

      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.

      I compared it with #340474 and #329506

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

    Advertisement

    Nutritional Facts for Delicious Dairy-Free Pumpkin Pie

    Serving Size: 1 (307 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 558.7
     
    Calories from Fat 182
    32%
    Total Fat 20.3 g
    31%
    Saturated Fat 5.1 g
    25%
    Cholesterol 93.0 mg
    31%
    Sodium 837.3 mg
    34%
    Total Carbohydrate 85.7 g
    28%
    Dietary Fiber 5.6 g
    22%
    Sugars 58.0 g
    232%
    Protein 12.2 g
    24%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes