Pumpkin pie is undoubtedly an Autumn classic. How welcoming and comforting it would be to serve this fall favorite to guests and loved ones with special dietary needs!
This recipe was passed on to me, and I am uncertain if its origin. If you know the author, feel free to drop me a line! 😉
{Please note that this recipe does contain soy. It will accommodate those following vegan, gluten, dairy, & egg-free diets.}
- 1 15oz can of Pumpkin
- 1 Tbsp Cinnamon
- 1/2 tsp ground Ginger
- 1/4 tsp ground Cloves
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1/2 tsp Salt
- 2/3 cup Grade B Maple Syrup
- 12oz Soy Milk {I like to the use Vanilla flavor}
- 1/2 cup Firm Tofu {not silken}
For my crust, I like to make a “graham cracker” crust using Amaranth crackers, and Smart Balance in place of butter. I prepare it exactly as I would any graham cracker crust, making sure to press it all along the sides of the pie plate.
Preheat the oven to 425 F.
Press your crust into a pie pan.
Blend tofu and soy milk
Combine remaining ingredients with tofu mixture and pour into the crust.
Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake for 40-50 minutes.
Cool on the countertop for 30-60 minutes and then refrigerate.
{Article by Jessica of Muthering Heights}
