Creamy Dairy-Free Pumpkin Pie
Indulge in a slice of this deliciously creamy, dairy-free pumpkin pie that is perfect for any occasion. With a crumbly whole wheat biscuit crust and a rich filling made with pumpkin puree and silken tofu, this pie offers a guilt-free dessert option that's low in fat. It's spiced to perfection with aromatic cinnamon, ginger, and nutmeg, making it not only a treat for your taste buds but also visually stunning. Enjoy it chilled with a cup of your favorite tea, and let the flavors transport you to a cozy autumn evening.
10
Servings
180
Calories
10
Ingredients
Ingredients
Whole wheat biscuits
1 (250 g, crushed)
Soy margarine
150 g (melted)
Eggs
2 (beaten)
Brown sugar
3/4 cup (firmly packed)
Pumpkin puree
2 cups (homemade is best)
Firm silken tofu
300 g (mashed)
Cinnamon
1 teaspoon (ground)
Ground ginger
1/2 teaspoon (ground)
Nutmeg
1/2 teaspoon (freshly grated)
Vanilla-flavored soymilk
1/4 cup (liquid)
Instructions
1
Preheat your oven to 180°C (350°F).
2
Grease a 24 cm springform tin using a light olive oil spray to prevent sticking.
3
In a blender or food processor, crush the whole wheat biscuits into fine crumbs until they resemble sand.
4
Gently melt the soy margarine over low heat in a small saucepan, being careful not to let it boil.
5
In a medium mixing bowl, combine the melted margarine with the crushed biscuit crumbs. Mix until all the crumbs are well-coated and the mixture is slightly damp.
6
Transfer the crumb mixture into the prepared springform tin. Press the crumbs firmly and evenly across the base to form a solid crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
7
While the crust is baking, crack the eggs into a mixing bowl and beat them together with the brown sugar using a whisk or electric mixer until the mixture is light and creamy.
8
Add in the pumpkin puree, mashed silken tofu, cinnamon, ground ginger, nutmeg, and vanilla-flavored soymilk. Blend or process until the filling is smooth and well-combined.
9
Pour the pumpkin filling evenly over the baked biscuit crust in the springform tin.
10
Bake the entire pie in the preheated oven for about 1 hour, or until the top is light brown and the filling is set, with slight cracks appearing on the surface.
11
Once baked, remove from the oven and allow the pie to cool. For the best flavor and texture, serve at room temperature or slightly chilled.
Nutrition Information
6g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Creamy Dairy-Free Pumpkin Pie.
How many servings does this recipe make?
This recipe makes 10 servings.
What is the main ingredient of the crust?
The crust is primarily made from 250g of crushed whole wheat biscuits.
Is this pie dairy-free?
Yes, the recipe is dairy-free, utilizing soy margarine and soymilk.
What is the caloric value of one serving?
Each serving contains 180 calories.
What type of tofu is used in the recipe?
The recipe uses 300g of firm silken tofu, mashed.
How much soy margarine is required?
The recipe requires 150g of melted soy margarine.
What size springform tin should be used?
A 24 cm springform tin is recommended for this pie.
What spices are included in the filling?
The filling includes cinnamon, ground ginger, and freshly grated nutmeg.
How much brown sugar is needed?
You will need 3/4 cup of firmly packed brown sugar.
At what temperature should the oven be set?
Preheat the oven to 180°C (350°F).
How long should the crust be pre-baked?
The crust should be baked alone for 10 minutes.
How many eggs are used in this pie?
The recipe calls for 2 beaten eggs.
What is the preparation method for the pumpkin puree?
The recipe calls for 2 cups of pumpkin puree, and notes that homemade is best.
How much vanilla-flavored soymilk is needed?
The recipe requires 1/4 cup of vanilla-flavored soymilk.
What should the biscuit crumbs resemble?
The biscuits should be crushed until they resemble fine sand.
How long is the total baking time?
The entire pie should be baked for about 1 hour.
What is the fat content per serving?
There are 6g of fat in each serving.
How much protein is in each serving?
Each serving contains 3g of protein.
How many grams of carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What is the recommended serving temperature?
The pie is best served at room temperature or slightly chilled.
How do you prevent the pie from sticking to the tin?
Grease the springform tin using a light olive oil spray.
What should the filling look like before baking?
The filling should be processed until it is smooth and well-combined.
What are the visual indicators that the pie is done?
The top should be light brown, the filling should be set, and slight cracks may appear.
How should the soy margarine be melted?
Melt it gently over low heat in a small saucepan without letting it boil.
What equipment is used to crush the biscuits?
A blender or food processor can be used to crush the biscuits.
How should the eggs and sugar be beaten?
Beat them together using a whisk or electric mixer until the mixture is light and creamy.
Is this recipe considered low-fat?
Yes, the description identifies it as a low-fat dessert option.
What type of biscuits are used for the base?
The recipe uses whole wheat biscuits for the crumbly crust.
What drink is suggested to pair with the pie?
The description suggests enjoying the pie with a cup of your favorite tea.