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.
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
- 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.
- Bake at 400° for 1-1/4 hours or until a knife inserted in the middle comes out clean.
