Dairy Free Traditional Pumpkin Pie

Here’s how you get a classic pumpkin pie with no dairy at all: blended tofu. Standing in for the usual evaporated milk or cream, tofu blends into the pumpkin and eggs to create that same silky, custardy set, with no hint of beany flavor once it’s spiced and baked.

The blender does all the work. Everything, eggs, pumpkin, brown sugar, pumpkin pie spice, salt and tofu, goes in together and purees into a perfectly smooth filling, which is what gives the baked pie its dense, creamy texture.

The two-stage bake is worth following: a hot start sets the edges and crust quickly, then a lower temperature gently cooks the custard through without cracking or curdling. Brown sugar deepens the flavor with a faint molasses note.

It tastes like the pumpkin pie everyone expects at the holiday table, so no one has to know it’s dairy-free until you tell them. Serve it hot or chilled.

Pro Tips

• Use silken or soft tofu and blend until completely smooth for a creamy, lump-free filling.
• Follow the two-stage bake, hot then lower, so the custard sets without cracking.
• The pie is done when the center is just set with a slight jiggle.
• Cool it fully before slicing so the custard firms up.

Variations

• Top with coconut whipped cream to keep it fully dairy-free.
• Add a splash of vanilla or a pinch of extra cinnamon and ginger.
• Use a graham or gingersnap crust for extra spice.