Delicious Dairy-Free Pumpkin Pie

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!

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 2.0 pies

• 796 ml canned pumpkin
• 349 g silken firm tofu
• 2/3 cup unsweetened soymilk
• 4 eggs, lightly beaten
• 2 cups unpacked brown sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon mace
• 2 deep-dish pie crusts

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.

Reviews

[JavaBird]

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