Delicious Dairy-Free Pumpkin Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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! 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.
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