Yes, Thanksgiving was yesterday, but our Pumpkin Pies are already gone. This pumpkin pie recipe was a hit, especially with my 8 year old NON allergic daughter. You’ll probably be asked to make pumpkin pie again before the holiday season is over. I’ll probably make another one today to go with all my other leftovers!
Here is the recipe that won them all over:
DAIRY, EGG AND NUT FREE PUMPKIN PIE
Thanksgiving wouldn’t be complete with a creamy pumpkin pie. This version is lighter than traditional versions made with evaporated milk and eggs. If you are short on time and want to use a store bought crust, Pillsbury brand will do. It doesn’t contain any dairy or eggs.
½ recipe Best Pie Dough for 9 inch pie
1 ½ c. silken tofu, whipped in blender until creamy
¾ c. packed light brown sugar
½ tsp. good quality vanilla extract
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 15 oz. can pumpkin (not pumpkin pie filling)
Preheat oven to 350 degrees. Fit chilled pie dough into 9 inch pie plate and trim dough to form a rim. Crimp with fingertips. Line dough with aluminum foil and fill with pie weights. Bake until crust is very light brown, about 15 minutes.
Increase oven temperature to 425 degrees. In the large bowl of a mixer fitted with the paddle attachment combine ½ c. whipped tofu, brown sugar, vanilla, salt, spices and canned pumpkin Add remaining 1 c. whipped tofu and beat well. Pour mixture into prepared pie plate and bake 15 minutes. Decrease temperature to 350 degrees and bake another 50-60 minutes or until set. Cool to room temperature on wire rack, then refrigerate.
BEST PIE DOUGH
¾ c. cold dairy free shortening (buy in stick form, and cut into small pieces)
1/2 tsp. salt
2 c. all purpose flour
4-5 T. ice cold water
Combine flour and salt in a food processor. Add chunks of shortening and pulse a few times until mixture is crumbly. Add water one tablespoon at a time, pulsing until dough just comes together. Transfer mixture onto floured board, and divide into two disks. Wrap in plastic wrap and chill for at least an hour or frozen up until one month.
This recipe looks fantastic. I cannot wait to try it for our son, Benjamin, who is the inspiration behind our nut- and dairy-free bakery, Divvies. Wishing you all the best!
Thanks for the good recipes. We tried the cranberry orange bread–it’s great!
awesome, thanks jennifer. if you liked the bread you should try the muffins too..those are super yummy and freeze well for busy mornings and long rides in the car…:)
This was my first time using tofu in place of eggs, so I was a little nervous about a strong soy taste. However, this pie tasted just like a pumpkin pie should taste! No one who tasted it could tell it was egg-free. My son was so excited that he got to eat pumpkin pie, and now I can be the designated pie baker for our extended family Thanksgiving. The only thing that is missing is whipped cream. Any ideas? Thanks Kelly!
I can’t wait to try this recipe! My daughter has never had it before, and I think she’ll love it since she loves pumpkin. Your iced pumpkin cookies are absolutely fantastic by the way. They were a hit for my mommy and me group, including the moms who claim not to like sweets. The ones leftover were quickly devoured by my kids.
To Sara, there is a product called Soya too that comes in a can like whipped cream. I buy it at a market called Sprouts (I’m in southern CA). Maybe you could ask your market to get it for you?
[...] From The Food Allergy Mama [...]
Back to report that I made your pumpkin pie last night and it was amazing! I wasn’t sure what my daughter would think of it since it was her first ever pumpkin pie, and she asked for seconds!
I’ve never actually baked a pie before this one, do you have any tips from keeping the crust from getting too brown while the pie is baking?