How to Make Pumpkin Pie (Dairy, Egg, and Gluten Free) - A Step-by-Step Guide

Looking for a delicious and allergy-friendly dessert to serve at your next gathering? This Pumpkin Pie recipe is not only dairy, egg, and gluten-free, but it's also incredibly easy to make and bursting with the warm flavors of fall. Whether you're hosting friends with dietary restrictions or simply looking for a healthier alternative to traditional pumpkin pie, this recipe is sure to be a hit.

One of the best things about this pumpkin pie is that it doesn't sacrifice any flavor or tex...

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Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) package silken tofu
  • ¾ cup baker's sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 gluten-free graham cracker crust (such as Mi-Del®)

Information

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 5 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.
  • Refrigerate pie until chilled and set, 8 hours to overnight.
  • Nutrition

    227 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Sodium: 460mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 4g
    • Total Sugars: 21g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 168mg