Dairy Free Traditional Pumpkin Pie
Traditional pumpkin pie without the dairy.
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.
