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


  • 1 pound tofu, drained Add to list
  • 1 can pumpkin (or 2 1/2 cups mashed cooked pumpkin, winter squash, yams, or sweet potatoes) Add to list
  • 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg) Add to list
  • 1 tablespoon vanilla Add to list
  • 1/2 cup honey Add to list
  • 1/2 cup molasses (or 1/4 cup molasses and 1/4 cup barley malt sweetener) Add to list
  • 9-inch pie crust Add to list


Blend all filling ingredients until very smooth. Pour mixture into a 9-inch crust and bake in a preheated 350° F oven 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 an hour before serving.

Source: Sound Consumer November 2002

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More about: honey, molasses, pumpkin, tofu


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