Delicious Dairy Free Pumpkin Pie

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Although this recipe is not vegan, as it contains eggs, i'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, i found the taste and texture almost identical to the real thing!!

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Steps

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Preheat oven to 450 degrees f.

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In a blender , combine and blend tofu and soy milk until very smooth.

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In a large bowl , combine sugar , salt , cinnamon and mace.

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Add eggs.

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Add pumpkin , making sure mixture is well blended.

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Add tofu / soy milk mixture and blend well.

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Pour into pie shells.

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Bake at 450 for 20 minutes.

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Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.

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Let cool completely before eating.

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Ingredients

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canned pumpkin, firm tofu, unsweetened soymilk, eggs, brown sugar, salt, cinnamon, mace, pie crusts