Pumpkin Pie (dairy-free)

Serves: 8 to 10

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 350° F.

In the bowl of a stand mixer or in a large mixing bowl, beat tofu and pumpkin together until completely smooth. Sprinkle in pumpkin pie spice and mix until well blended. Beat in vanilla, honey and molasses until smooth and no streaks of the sweeteners remain in the custard. Pour into pie crust.

Bake for 60 to 70 minutes. Pie should take on the same appearance of doneness as a regular pumpkin pie, and will be quite firm. It will become thoroughly firm as it cools. Refrigerate for at least 1 hour before serving.

Notes

To make your own pumpkin pie for this recipe, combine 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice and 1/2 teaspoon nutmeg.

Source: Sound Consumer November 2002

More about: honey, molasses, pumpkin, tofu

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