The filling is so simple to make with just 7 ingredients and right in the base of a blender.
Pumpkin Pie (Dairy, Egg, And Gluten Free)
Making this pumpkin pie from scratch is easy — we think it's one of the simplest (and tastiest) pies you can make at home.
Recipe Summary 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!Ingredients | Pumpkin Pie Recipe From Scratch Vegan
1 (15 ounce) can pumpkin puree
1 (8 ounce) package silken tofu
¾ cup baker's sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 gluten-free graham cracker crust (such as Mi-Del®)
Directions
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.
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.
Info | Pumpkin Pie Recipe From Scratch Vegan
prep:
10 mins
cook:
55 mins
additional:
8 hrs
total:
9 hrs 5 mins
Servings:
8
Yield:
1 9-inch pie
