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.
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
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Preheat oven to 425°F. Prepare pie shell.
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Mix sugar, salt, cinnamon, ginger, cloves and cornstarch in a small bowl.
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Mix tofu and pumpkin until well combined. Add sugar mixture. Gradually stir in soy milk.
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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.
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Cool on a wire rack for 2 hours. Serve immediately or refrigerate.