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Nutrition Facts
Serving Size 1 (307g) Recipe makes 8 servings
Calories 557
Calories from Fat 184		(33%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 843mg		35%
Potassium 572mg		16%
Total Carbohydrate 85.0g		28%
	Dietary Fiber 5.7g	22%
	Sugars 57.0g
Protein 12.5g		24%
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Delicious Dairy-Free Pumpkin Pie

Recipe #399825 | 1 hour | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1449921
Nov 17, 2009

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!

SERVES 8 , 2 pies (change servings and units)

Ingredients

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.