Dairy-Free Pumpkin Pie – a delicious recipe with weight Ginger, Brown Rice Syrup, Butter, Pumpkin Pie Filling, Pie Spice, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven at 350 degrees F.
2
In a food processor, pulse to crumble the ginger snap cookies. Once cookies are in a fine crumb add 2 Tablespoons of syrup and 2 Tablespoons of butter. Pulse processor until mixed in. Press crumb mixture into a lightly greased spring form pan. Go up a little on sides, about 1/2 an inch. Bake for about 10 minutes. Remove from oven and allow to cool.
3
While crust is baking, make pie mixture. Put pumpkin pie filling, pumpkin spice, eggs and tofu into a blender and puree until smooth. Tofu needs to blend well into pumpkin filling. Adding the pumpkin spice gives it just a little more flavor.
4
Pour pumpkin mixture into crust shell and bake for 45 minutes or until set.
222
kcal
Calories
12
g
Fat
23
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 13 ounces, weight Ginger Snap Cookies, 2 Tablespoons Brown Rice Syrup, 2 Tablespoons Earthen Butter (Dairy-Free), 2 cups Pumpkin Pie Filling, and more.
Yes, Dairy-Free Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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