Soy Free Vegan Dairy Free Delicious Pumpkin Pie Recipes

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SOY FREE, VEGAN, DAIRY FREE, DELICIOUS PUMPKIN PIE!

I developed this recipe because I was unable to find a tasty pumpkin pie recipe that was all of the above. This pie is SO good! Just like real pumpkin pie. Let me warn you that this pie is a no bake, so it has a lighter texture. Also, preferably you will need a high speed blender.

Provided by valgal123

Categories     Pie

Time 1h10m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 7



Soy Free, Vegan, Dairy Free, Delicious Pumpkin Pie! image

Steps:

  • Put the honey, pumpkin and oil into the blender.
  • Blend it until combined.
  • Now add cashews, salt, lemon juice.
  • blend until combined.
  • pour into crust and let the pie set in freezer for an hour.

Nutrition Facts : Calories 412.4, Fat 29.6, SaturatedFat 15, Sodium 403, Carbohydrate 36.9, Fiber 5.5, Sugar 13.3, Protein 5.9

1 (15 ounce) can pumpkin pie mix
2 cups soaked cashews
1/2 cup coconut oil, melted
1/4 teaspoon salt
1/3-1/2 cup honey or 1/3-1/2 cup maple syrup
1/2 tablespoon lemon juice
pie crust

DELICIOUS DAIRY-FREE PUMPKIN PIE

Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!

Provided by aw_peaches

Categories     Pie

Time 1h

Yield 2 pies, 8 serving(s)

Number Of Ingredients 9



Delicious Dairy-Free Pumpkin Pie image

Steps:

  • Preheat oven to 450 degrees F.
  • In a blender, combine and blend tofu and soy milk until very smooth.
  • In a large bowl, combine sugar, salt, cinnamon and mace.
  • Add eggs.
  • Add pumpkin, making sure mixture is well blended.
  • Add tofu/soy milk mixture and blend well.
  • Pour into pie shells.
  • Bake at 450 for 20 minutes.
  • Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
  • Let cool completely before eating.

796 ml canned pumpkin
349 g silken firm tofu
2/3 cup unsweetened soymilk
4 eggs, lightly beaten
2 cups unpacked brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon mace
2 deep-dish pie crusts

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