PUMPKIN PIE (DAIRY, EGG, AND GLUTEN FREE)
Dairy-free and egg-free pumpkin pie filling using any pie crust of choice. I am gluten free, so like the Mi-Del® graham cracker pie crust from Whole Foods. Tastes like a Libby's® Pumpkin Pie that my 3-year-old loved!
Provided by Veronica Ruff
Categories Fruits and Vegetables Vegetables Squash
Time 9h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.
- Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.
- Refrigerate pie until chilled and set, 8 hours to overnight.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 42.7 g, Fat 6 g, Fiber 3.5 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 460.2 mg, Sugar 20.9 g
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