We didn’t want to give up pumpkin pie when we could no longer eat eggs and dairy. We tried a couple of vegan pumpkin pie recipes and were not too thrilled. One of our favorite recipes was Libby’s tried and true pumpkin pie recipe, so with a little bit of experimenting, we were able to make a pumpkin pie that was comparable to our favorite pie recipe. This is Libby’s Famous Pumpkin Pie recipe adapted so it is dairy, egg and nut free.

One of the biggest deterrents for me when it comes to pie, is making the crust. You can make your own dairy and egg free crust or purchase a pre-made crust from Trader Joe’s or a Pillsbury crust from your local grocery store. The homemade crusts are the best if you can get them right. This tried and true recipe from Betty Crocker is a great dairy free, egg free recipe you can use if you want a homemade crust.

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Famous Pumpkin Pie, Dairy and Egg Free

We used Libby’s pumpkin pie recipe for years but had to come up with a dairy and egg free pumpkin pie when our son was diagnosed with several food allergies.  We tried other vegan pumpkin pies and were disappointed.  We went back to our roots and had success altering a favorite recipe.  This recipe is a dairy and egg free version of Libby’s Famous Pumpkin Pie recipe.  Use Betty Crocker’s pie crust recipe, or a prepared pie crust like Trader Joe’s or Pillsbury refrigerated pie crust.

Course Dessert

Servings 10 servings

Author Christine George

Ingredients

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 Tablespoon cornstarch
• 1/2 cup silken tofu, blended until smooth
• 1 15 oz can Libby’s 100% Pure Pumpkin
• 1 1/2 cups soy milk
• 1 unbaked 9 inch (4 cup volume) deep dish pie shell

Instructions

1. Preheat oven to 425°F.  Prepare pie shell.

2. Mix sugar, salt, cinnamon, ginger, cloves and cornstarch in a small bowl.

3. Mix tofu and pumpkin until well combined.  Add sugar mixture.  Gradually stir in soy milk.

4. Pour into a prepared pie shell.  Bake at 425°F for 15 minutes.  Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted near center comes out clean.

5. Cool on a wire rack for 2 hours.  Serve immediately or refrigerate.