Several years ago when it was discovered that Moosette was lactose intolerant we started learning what she could and could not eat. When she found pumpkin pie on the absolute no-no list, she was heartbroken. We tried several different dairy free recipes and, quite frankly, they were disgusting. It was getting to the point that she was willing to endure painful stomach cramps a couple times a year just to have a slice of her favorite pie. Then we found the perfect recipe. I have served this pie to guests without telling them it was any different than regular pumpkin pie and they didn’t notice a thing. The texture is velvet creaminess and the taste is just like regular pie. It does dirty a few more dishes than making traditional pie but it’s not at all hard.
If you or anyone on your guest list has dairy issues please give it a try. Best part? It’s just as tasty to anyone who doesn’t have dairy issues so no need to make two kinds!
I know pictures would be awesome but that will have to wait until next week when I actually make one…
one 15oz can pumpkin
3/4 cup soft silken tofu
1/4 cup honey
1/4 cup vanilla soy milk
3/4 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 to 1/4 teaspoon lemon extract (the original recipe called for 1/2 teaspoon, that tasted like lemon pie with pumpkin, YUCK!)
2 teaspoons unsalted butter
2 egg yolks
1 egg white (stiffly beaten)
1 deep dish pie crust
Preheat oven to 500 degrees.
1: In a blender combine tofu and honey until smooth. Add small amounts of soy milk until mixture has the consistency of sweetened condensed milk.
2: Combine pumpkin, tofu mixture, sugar, salt, butter & spices in a saucepan. Stir over medium heat until butter has melted completely.
3: Add egg yolks to mixture and blend well.
4: Add lemon extract and blend well.
5: Gently fold in stiffened egg whites and let mixture cool a few minutes.
6: Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
7: Let pie cool for 1 hour before serving.
What a cool idea