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Dairy Free Traditional Pumpkin Pie

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Dairy Free Traditional Pumpkin Pie

Traditional pumpkin pie without the dairy.

 

Yield

8 servings

Prep

15 min

Cook

50 min

Ready

65 min

Ingredients

Amount Measure Ingredient Features
2 large eggs
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1 cup brown sugar
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2 teaspoons pumpkin pie spice
¼ teaspoon salt
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398 millilitres canned pumpkin purée
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150 grams tofu
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1 each pie shell (9 inch)
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Ingredients

Amount Measure Ingredient Features
2 x eggs
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237 ml brown sugar
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1E+1 ml pumpkin pie spice
1.3 ml salt
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398 millilitres canned pumpkin purée
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1.5E+2 grams tofu
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1 x pie shell (9 inch)
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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 Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 10857% 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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