Gluten Free Dairy Free Pumpkin Pie
Prep Time
10 mins
Cook Time
55 mins
A delicious gluten free dairy free pumpkin pie recipe made without eggs. This vegan pumpkin recipe uses tofu, which adds a wonderful thick texture. Ne eggs and no evaporated milk in this Thanksgiving pie favorite.
Course:
Dessert
Cuisine:
American
Servings: 8
Calories: 382 kcal
Ingredients
- 1 can pumpkin puree NOT pumpkin pie mix
- 16 oz tofu
- 2 tbsp arrowroot powder
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 tsp vanilla
- 1 gluten free pie crust
Instructions
-
Preheat oven to 425 degrees.
-
In a blender, blend all ingredients, scraping down edges and blending as needed until mixed. Pour mixed ingredients into prepared pie crust.
-
Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F; bake until a knife inserted in the center comes out clean, about 40 to 50 minutes.
-
Let cool before serving.
Nutrition Facts
Gluten Free Dairy Free Pumpkin Pie
Amount Per Serving
Calories 382
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 280mg12%
Potassium 137mg4%
Carbohydrates 68g23%
Fiber 6g25%
Sugar 17g19%
Protein 14g28%
Vitamin A 8269IU165%
Vitamin C 12mg15%
Calcium 124mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.