Dairy Free Traditional Pumpkin Pie
![Dairy Free Traditional Pumpkin Pie](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc0MzMsInB1ciI6ImJsb2JfaWQifX0=--712e86379404581174fc28a1b03c5997e1407a39/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_1fc14d8ac1cb83b2a2e3.jpg)
Yield
8 servingsPrep
15 minCook
50 minReady
65 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
*
|
1 | cup |
brown sugar
|
*
|
2 | teaspoons |
pumpkin pie spice
|
|
¼ | teaspoon |
salt
|
|
398 | millilitres |
canned pumpkin purée
|
*
|
150 | grams |
tofu
|
|
1 | each |
pie shell (9 inch)
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | x |
eggs
|
*
|
237 | ml |
brown sugar
|
*
|
1E+1 | ml |
pumpkin pie spice
|
|
1.3 | ml |
salt
|
|
398 | millilitres |
canned pumpkin purée
|
*
|
1.5E+2 | grams |
tofu
|
|
1 | x |
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.