Recipe: Dairy-Free Pumpkin Pie ๐
Overview:
- Name: Pumpkin Pie
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Description: Dairy-free and quite low in fat (more so if you substitute the biscuit crust for a low-fat pastry!). This delightful pumpkin pie is perfect for any occasion, whether it’s Thanksgiving or just a cozy weeknight treat. Enjoy a slice with your favorite cup of tea!
- Category: Pie
- Keywords: Dessert, Vegetable, Australian, Kid Friendly, Thanksgiving, Weeknight, Oven, Small Appliance, < 4 Hours
- Aggregated Rating: 4 stars
- Review Count: 2 reviews
Nutritional Information (per serving):
- Calories: 2104.6
- Fat Content: 139.4g
- Saturated Fat Content: 25g
- Cholesterol Content: 423mg
- Sodium Content: 1934.2mg
- Carbohydrate Content: 187.4g
- Fiber Content: 3g
- Sugar Content: 166.9g
- Protein Content: 37g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Soy margarine |
| 150g | Eggs |
| 2 | Brown sugar |
| 3/4 cup | Pumpkin puree |
| 2 | Firm silken tofu |
| 300g | Cinnamon |
| 1 tsp | Ground ginger |
| 1/2 tsp | Nutmeg |
| 1/2 cup | Vanilla-flavored soymilk |
Instructions:
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Preheat Oven: Preheat your oven to 180ยฐC (350ยฐF).
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Prepare Tin: Grease a 24cm spring-form tin using a light olive oil spray.
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Crush Biscuits: In a blender or food processor, crush the biscuits to fine crumbs.
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Melt Margarine: Melt the soy margarine over gentle heat.
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Mix Crumbs: In a medium bowl, add the melted margarine to the biscuit crumbs and combine well.
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Bake Crust: Pour the crumb mixture into the prepared springform tin, press down evenly all over, and bake in the preheated oven for 10 minutes.
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Prepare Filling: While the crust is baking, beat the eggs together with the brown sugar until light and creamy.
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Combine Ingredients: Add the pumpkin puree, firm silken tofu, cinnamon, ground ginger, nutmeg, and vanilla-flavored soymilk to the egg-sugar mixture.
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Blend Mixture: Blend or process the pumpkin mixture until smooth.
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Bake Pie: Pour the filling into the pre-baked crust in the springform tin and bake for about 1 hour or until the top is light brown and set. Some cracks may form, but this is normal.
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Cool: Allow the pie to cool completely. It’s best served at room temperature or slightly chilled.
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Serve: Slice and serve your delicious dairy-free pumpkin pie as desired.
This dairy-free pumpkin pie is a delightful treat that everyone will love, whether they’re vegan, dairy-free, or just craving a delicious dessert. Enjoy the warm, comforting flavors of pumpkin spice in every bite!
