A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dairy-Free Pumpkin Pie
- add review
- #15193
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
4 comments
ingredients
2 cups cooked pumpkin or other squash
2 eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/8 teaspoon allspice
6 ounces tofu (firm or soft)
1/2 cup honey
1 (9 inch) unbaked pie crust
directions
In a large mixing bowl, combine the pumpkin, eggs and spices. Place the tofu and honey in a blender and process on low speed until smooth. Stir this into the pumpkin mixture until thoroughly combined. You can increase the spices if desired.
Pour the pumpkin mixture into the pie crust and place in a preheated 425 degrees F oven to bake for 15 minutes. Turn heat down to 350 degrees F and continue to bake 45 minutes longer, until a knife inserted into the filling comes out clean.
added by
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
October 28, 2009
I made this pie for Thanksgiving as my brother is allergic to dairy. I made 2 pies because we were a large crowd, however I only had enough honey for 1. I substituted maple syrup for honey in the second pie and it was much better - solved the sweetness problem mentioned by other reviewers.
November 26, 2008
thanks for this -- having recently developed milk intolerance and nursing a baby also with milk intolerance (so if I eat it, he gets sick), I needed a dairy-free alternative for me for thanksgiving. per the comment above, i added 1/2 c sugar. it did take closer to 1 hour, maybe even 1 hour 15 minutes on the second phase of baking time instead of the 45 minutes, but it was great. Hubby didn't even know it was tofu and said he wouldn't mind all the pies being dairy-free if they're that good. Thanks!
November 5, 2008
This recipe is perfect in texture and color, but needs a lot more sweetener. I'd say double it and you'd be approaching the right flavor. I will definitely make it again, only with more honey or with some added brown sugar.
This is one great dairy free pie for my allergic husband. Using the tofu makes it lower fat too so we both get something healthy. Great recipe!
November 20, 2007
Eggs and dairy are often eaten by vegetarians who are not vegan (they won't eat fish or any kind of meat, but will eat eggs and dairy because no animal (ie: fertilized egg) was killed to get their product. So the difference between many vegans and their non-flesh eating vegetarian sibs is the eggs and dairy. Rarely does one find a vegetarian who eats dairy and not eggs. GREAT recipe! Thank you!!!
ha, ha- people often says eggs are dairy- if you ask them why- they say "the eggs are sold near the milk and butter".
October 29, 2007
I have kids that are allergic to milk proteins (cows, goats etc not poultry, honestly has anyone ever tried to milk a chicken?)and this pumpkin pie works beautifully! No one will ever know that it doesn't have dairy in it!
FYI: Eggs are not dairy. Dairy comes from a cows and eggs come from chickens. This is a dairy free not vegan pumpkin pie.
this dairy free pumpkin pie includes EGGS. It is NOT dairy free.
Use an egg substitute if that is a concern for you (but eggs technically are not "dairy")