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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Tofu Pumpkin Pie has become a Holiday Tradition

    Tofu Pumpkin Pie has become a Holiday Tradition

    0
    By Alisa Fleming on November 18, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Back in the very early days of dairy-free, tofu pumpkin pie recipes popped up to save dessert lovers over the holidays. And despite all of the options that have emerged, it’s persisted over the years as a favorite for so many people. I’m not surprised, really. The consistency and taste of this pie is pretty spot on and delicious.

    Dairy-Free Tofu Pumpkin Pie Recipe with allergen and special diet options for all.

    The Dairy-Free Tofu Pumpkin Pie Recipe with Options for Everyone

    This is one of the very few dairy-free tofu pumpkin pie recipes out there. Most are vegan. Don’t worry, we do have an egg-free option, if you need it. But using eggs elevates this pie on the dessert table. The recipe was originally shared with us as a sample recipe from Recipes for Dairy-Free Living by Denise Jardine back in 2006. We’ve since updated it a bit, added options, and also have answers to FAQs.

    Do I Have to Use Silken Tofu Specifically?

    I recommend it for the smoothest, creamiest filling. If you use regular, non-silken tofu, the tofu taste and texture will be slightly more pronounced.

    Where Can I Find Silken Tofu?

    Look for it in both the refrigerated section with the other tofu in your grocery store, and on the shelf in the Asian section. Mori-nu is the most popular brand, and it’s technically shelf stable. But some stores put it in the refrigerator anyway. You can also order it online.

    Help! I Need a Soy-Free Pumpkin Pie!

    We have a couple of options. Enjoy my Best Dairy-Free Pumpkin Pie Recipe or Hannah’s Allergy-Friendly Pumpkin Pie Recipe.

    Can I Use Maple Syrup instead of Molasses?

    Just a touch of molasses adds depth to the flavor. You can use maple syrup, but it will provide a little more sweetness and a touch less richness. It should still be good though!

    Can I Substitute Pumpkin Pie Spice for the Spices?

    Yes, can use 2 3/4 teaspoons pumpkin pie spice in place of all of the spices. Classic recipes only use around 2 teaspoons of pumpkin pie spice, but Denise uses a heavier hand. Go ahead and spice up or down to taste!

    Dairy-Free Tofu Pumpkin Pie Recipe with allergen and special diet options for all.

    Special Diet Notes: Perfect Pumpkin Pie

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and vegetarian.

    For egg-free and vegan tofu pumpkin pie, you can simply omit the eggs and bake it in a regular (not deep dish) pie crust. The pie will be a little more dense, but it will still be delicious!

    For nut-free dairy-free tofu pumpkin pie, use a store-bought pie crust (many in the frozen section are dairy-free and nut-free), use our Buttery Pie Crust or Oil Pie Crust recipe.

    For gluten-free dairy-free tofu pumpkin pie, get Wholly Wholesome Gluten-free Pie Crusts or get a Gluten-Free Pie Crust Mix. Most brands are dairy-free, and can be prepared with dairy-free buttery sticks or non-hydrogenated shortening.

    Dairy-Free Tofu Pumpkin Pie
     
    Print
    Prep time
    30 mins
    Cook time
    60 mins
    Total time
    1 hour 30 mins
     
    We've edited Denise's recipe just a little to clarify the instructions.
    Author: Adapted from Denise Jardine
    Recipe type: Dessert
    Cuisine: American
    Serves: 8 servings / 1 (9-inch) pie
    Ingredients
    Pecan Pie Crust
    • 1¼ cups all-purpose flour (see gluten-free option in post above)
    • ¼ cup pecans, minced (see nut-free option in post above)
    • 1 tablespoon packed light brown sugar
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoons dairy-free buttery sticks or shortening, chilled
    • ¼ cup plain dairy-free milk alternative, lukewarm
    Tofu Pumpkin Pie Filling
    • 1 (10.5-ounce) package firm silken tofu
    • 2 large eggs (see egg-free option in post above)
    • ½ cup packed light brown sugar
    • ¼ cup sugar
    • 2 teaspoons molasses
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • 1 (15-ounce) can solid pack pumpkin puree
    • 16 Candied or toasted pecans halves, for garnish (optional; omit for nut-free)
    Instructions
    Pecan Pie Crust
    1. In a large bowl, whisk together the flour, pecans, sugar, baking powder, and salt.
    2. Add the buttery sticks or shortening and whisk until the mixture resembles coarse sand.
    3. Add the milk beverage and mix quickly with your hands until the dough forms a shaggy ball. Do not overwork the dough.
    4. Form the dough into a slightly flattened disk and place it between two sheets of plastic wrap.
    5. Using a rolling pin, roll out the dough to form a circle 11 to 12 inches in diameter, by periodically lifting and repositioning the plastic wrap over the dough.
    6. Remove the top layer of plastic wrap and invert the dough into a 9-inch deep-dish pie pan.
    7. Gently press the dough into the pan. Peel off and discard the plastic.
    8. Leave ½ inch of dough hanging over the rim of the pan and remove any excess dough by trimming with kitchen scissors.
    9. Turn the overhanging dough under toward the inside of the pan to form a rim.
    10. Pinch the dough between your thumb and index finger to form a fluted edge around the top edge of the pan.
    Pumpkin Pie Filling
    1. Preheat your oven to 425°F.
    2. Put the tofu and eggs in your blender, and blend until creamy, about 2 minutes. Stop to scrape down the sides of the blender, as needed.
    3. Add the sugars, molasses, spices, and salt and blend. Add the pumpkin and blend until the mixture is smooth, about 3 minutes.
    4. Pour the filling into the prepared pie pan and smooth out the top with a spatula.
    5. Place the pie on a cookie sheet and bake for 15 minutes. Decrease the oven temperature to 350°F and continue baking for 40 to 45 minutes, or until the crust is golden and the pie is just firm in the center.
    6. Place the pie on a wire rack. Lightly press the pecan halves into the hot filling, if using. Let cool to room temperature.
    7. The pie can be refrigerated before serving and will firm up more as it chills.
    Nutrition Information
    Serving size: 1 slice (1/8 pie) Calories: 247 Fat: 7.8g Saturated fat: 2g Carbohydrates: 38.6g Sugar: 19.5g Sodium: 258mg Fiber: 2.6g Protein: 7g
    3.5.3229

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    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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