Dairy free Pumpkin Pie

Dairy free Pumpkin Pie


  • 2 cups cooked pumpkin or other squash
  • 2 eggs, beaten
  • 1 teaspoon cinnamon or more
  • 1/2 teaspoon ginger or more
  • 1/2 teaspoon cloves or more
  • 1/2 teaspoon nutmeg or more
  • 1/8 teaspoon allspice or more
  • 6 oz.s tofu (firm or soft)
  • 1/2 cup honey
  • (9-inch) unbaked pie crust


In a large mixing bowl, combine the pumpkin, eggs and spices. Place the tofu and honey in a blender and process on low speed until smooth. Stir this into the pumpkin mixture until thoroughly combined. Pour the pumpkin mixture into the pie crust and place in a preheated 425 oven to bake for 15 minutes. Turn heat down to 350 and continue to bake 45 minutes longer, until a knife inserted into the filling comes out clean.

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