Dairy-Free Low-Fat Pumpkin Pie

From: Pumpkin Eater

On Oct 20, 2009

This needs a little salt to round out the flavors, but otherwise it's good.

From: Mommy Needs Coffee

On Nov 3, 2006

A nice recipe for people with egg and dairy allergies! We couldn't tell that this wasn't traditional pumpkin pie. It worked fine mixing ingredients in a blender (no food processor). Thanks for letting my daughter have her first taste of a Thanksgiving staple!

From: justcallmetoni

On Apr 19, 2007

In search of dessert options that are healthy with limited or no dairy when I saw this recipe in a tag game. Since I love pumpkin, I knew I had to try it. After consulting with Mirj (the posting chef), I made this not as a pie but as a custard scaling the recipe to 4 servings. Put 3/4 in a mini-casserole and the remaining quarter in a ramekin. The filling for this was just creamy and delicious. I loved the light hint of maple and the way it mingled with the flavor of the pumpkin. One advantage of a recipe such as this is that you can freely taste the filling before baking (no raw eggs) and adjust to taste. As for me, I would probably add a little more pumpkin and maybe some extra pie spice. This is not as sweet as most desserts, so you may want to add sugar, stevia or some other sweetener. For me the sweetness was just fine but I tend to like my custards and desserts this way. Thanks Mirj.

From: Larry Spaghetti

On Nov 24, 2007

This pie tasted fairly good for a tofu based pie. We used a different brand of silken tofu, and it turned out very moist and smooth in consistency. We had this pie alongside two others that were made with fresh pumpkin and with evaporated or sweetened condensed milk, and both were much more flavorful. I might suggest using fresh pumpkin and perhaps a bit more spice for some extra kick.