Soy Free Vegan Dairy Free Delicious Pumpkin Pie Recipes
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
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.
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
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
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