Dairy Free / Wheat Free Pumpkin Pie

Dairy Free / Wheat Free Pumpkin Pie
This dairy-free pumpkin pie is made with tofu and no one ever knows it. This recipe is from The Ruby Range. They used to make several gluten-free / casein-free baking mixes that used Organic Mesquite Flour as the primary ingredient.
  • 1 ¾ cups pumpkin
  • 2 packages Mori Nu Lite Firm Tofu
  • 1 teaspoon vanilla
  • 2 eggs (optional)
  • ⅔ cup honey
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 unbaked gluten-free pie shell
  1. Mix pie filling ingredients in a food processor until very smooth. Pour into an unbaked gluten-free pie shell or into a greased pie pan with no crust.
  2. Bake at 400° for 1-1/4 hours or until a knife inserted in the middle comes out clean.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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