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Dairy Free Traditional Pumpkin Pie

 
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Traditional pumpkin pie without the dairy.

Yield

8

servings

Prep

15

min

Cook

50

min

Ready

65

min

 

Ingredients

2 large eggs
*
1 cup brown sugar
*
2 teaspoons pumpkin pie spice
¼ teaspoon salt
398 millilitres canne pumpkin purée
*
150 grams tofu
1 each pie shell (9 inch)

Directions

Place the eggs, pumpkin, sugar, spice, salt and tofu in a blender and blend until smooth.

Pour the blended mix into the pie shell.

Bake at 425F/220C for 15 minutes.

Reduce temperature to 350F/180C and bake for another 35 minutes.

Serve hot or cold.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 10857% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 178mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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