Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie

Serves 8

The silken tofu and maple syrup combine for a creamy spin (but dairy-free!) spin on traditional pumpkin pie. Top with our irresistible Whipped Coconut Cream, if you like.

  • 1 (15-ounce) can pumpkin purée
  • 2 eggs
  • 1/2 cup maple syrup or honey
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 (12-ounce) package shelf-stable silken tofu
  • 1 (9-inch) unbaked pie crust (in pie pan)
You must be signed in to use shopping lists. Sign in or create account

Preheat the oven to 425°F. Place pumpkin, eggs, maple syrup, salt, pumpkin pie spice and tofu into a blender and purée until smooth. Pour pumpkin mixture into pie crust and bake 15 minutes. Reduce the oven temperature to 350°F and continue to bake 45 minutes more, or until set.

Nutritional Info: 
Per Serving:Serving size: 1 slice, 210 calories (70 from fat), 8g total fat, 2.5g saturated fat, 45mg cholesterol, 190mg sodium, 30g carbohydrate (3g dietary fiber, 15g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion