Dairy-Free Pumpkin Pie
Serves 8
Time 1 hr 10 min
The silken tofu and maple syrup combine for a creamy spin (but dairy-free!) spin on traditional pumpkin pie. Top with our irresistible Whipped Coconut Cream, if you like.
Special Diets:
Ingredients
- 1 (15.0-ounce) can pumpkin purée
- 2 eggs
- 1/2 cup pure maple syrup or honey
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 (12.0-ounce) package silken tofu
- 1 (9-inch) unbaked pie crust (in pie pan)
Method
Preheat the oven to 425°F.
Place pumpkin, eggs, maple syrup, salt, pumpkin pie spice and tofu into a blender and purée until smooth.
Pour pumpkin mixture into pie crust and bake 15 minutes.
Reduce the oven temperature to 350°F and continue to bake 45 minutes more, or until set.
Nutritional Info:
Per serving: 1 slice, 210 calories (70 from fat), 8g total fat, 2.5g saturated fat, 45mg cholesterol, 190mg sodium, 30g carbohydrates (3g dietary fiber, 15g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (15.0-ounce) can pumpkin purée
- 2 eggs
- 1/2 cup pure maple syrup or honey
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 (12.0-ounce) package silken tofu
- 1 (9-inch) unbaked pie crust (in pie pan)