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Reviewed by Jan on
I'm looking for a pumpkin pie/pudding recipe with no dairy, gluten or soy.
Do you know of any?
Thanks, Jan :-)
Reviewed by Jamie on
Hi Jan - you could always replace the evaporated milk by cooking 3 cups rice milk in a saucepan until the volume is reduced to 1 & 1/2 cups. I have also replaced it with coconut milk. It makes a "thinner" pie but works okay.

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Gluten and Dairy Free Pumpkin Pie

YIELDS: 1 pie

TIME: 90 minutes

TAGS:

  • Dairy Free

Ingredients

  •  3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 can (15 oz.) pure pumpkin
  • 1 package (12 oz.) silken soft tofu, minus ¼ cup**
  • 1 9-inch unbaked GF pie shell

** Mori Nu silken soft tofu comes in a 12 ounce package which is just a little bit too much, so use all but ¼ cup of the tofu.

Preparation

  1. Preheat oven to 435 degrees F.
  2. Add all of the pie filling ingredients to a food processor and cream until mixed thoroughly.
  3. Pour into an unbaked 9-inch gluten and dairy free pie crust. 
  4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50 to 55 minutes or until knife inserted near center comes out clean.  
  5. Pie filling will setup as it cools.
  6. Cool on wire rack.  
Average Rating:

::Comment

Reviewed by Jan on
I'm looking for a pumpkin pie/pudding recipe with no dairy, gluten or soy.
Do you know of any?
Thanks, Jan :-)
Reviewed by Jamie on
Hi Jan - you could always replace the evaporated milk by cooking 3 cups rice milk in a saucepan until the volume is reduced to 1 & 1/2 cups. I have also replaced it with coconut milk. It makes a "thinner" pie but works okay.

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

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