Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary

prep:
10 mins
cook:
55 mins
additional:
8 hrs
total:
9 hrs 5 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Cook's Notes:

If you're cooking for an allergen-sensitive person or want to make this truly vegan, double check the pie crust and other ingredients.

Refrigerating pie overnight is optimal but optional.

Nutrition Facts

227 calories; protein 3.4g; carbohydrates 42.7g; fat 6g; sodium 460.2mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
08/26/2017
5 stars! When I read the title of this recipe I said "oh come on! What's the point?" Then I tasted it and promise you that this will be my go to pumpkin pie for the holidays. No one noticed it was eggless or dairy free. It sets just like a regular pie. It tastes rich and creamy just like your mom's pumpkin pie. I used firm silken tofu and coconut sugar because I couldn't find vegan white sugar. After turning down the temperature it only needed 40 minutes in the oven. An easy fool-proof decadent guilt-free pie. Excellent recipe. Thank you. Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2017
5 stars! When I read the title of this recipe I said "oh come on! What's the point?" Then I tasted it and promise you that this will be my go to pumpkin pie for the holidays. No one noticed it was eggless or dairy free. It sets just like a regular pie. It tastes rich and creamy just like your mom's pumpkin pie. I used firm silken tofu and coconut sugar because I couldn't find vegan white sugar. After turning down the temperature it only needed 40 minutes in the oven. An easy fool-proof decadent guilt-free pie. Excellent recipe. Thank you. Read More
(2)
Rating: 5 stars
11/26/2019
This is was a hit at my Friendsgiving party! Bunch of people had allergies so I had to find a gluten free dairy free way to enjoy pumpkin pie. Everyone loved it! I omitted the cloves and added a little extra vanilla extract. It required a little more baking time in my oven. Will make again! Read More
Rating: 5 stars
11/25/2019
I loved this pie! With food allergies and sensitivities I often go for gluten-free vegan alternatives but have been afraid to with my holiday favorite pumpkin pie. But I haven't eaten it in years and this recipe looked easy enough. Like another reviewer I used firm silken tofu and coconut sugar. But instead of the spices recommended I used a tablespoon of my homemade pumpkin spice. It took a little longer to bake after turning the temperature down but my oven is often like that. And I used a crust from frozen so it wasn't fully baked through. HOWEVER this was delicious. I made it for Thanksgiving and everyone had two slices. Can't wait to make this again Read More
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