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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dairy Free / Wheat Free Pumpkin Pie

    Dairy Free / Wheat Free Pumpkin Pie

    0
    By Alisa Fleming on May 13, 2008 Dairy Free Desserts

    Special Diet Notes: Wheat Free Pumpkin Pie

    By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, and vegetarian.

    Dairy Free / Wheat Free Pumpkin Pie
     
    Print
    This dairy-free pumpkin pie is made with tofu and no one ever knows it.
    Author: The Ruby Range
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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