Dairy Free / Wheat Free Pumpkin Pie


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
This dairy-free pumpkin pie is made with tofu and no one ever knows it.
  • 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, 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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