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Dairy Free Low Fat Pumpkin Pie Recipe

Indulge in guilt-free deliciousness with this creamy, dreamy dairy-free pumpkin pie! This surprisingly healthy recipe from Mōri-Nu Tofu boasts a sinful flavor that will leave you craving more. Perfect for Thanksgiving, fall gatherings, or any time you need a decadent yet light dessert.

Prep Time 20 mins
Cook Time 75 mins
Calories 224.4 kcal
Protein 4g
Rating 4.0 (4 Reviews)
Dairy Free Low Fat Pumpkin Pie 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dairy Free Low Fat Pumpkin Pie

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How to Make Dairy Free Low Fat Pumpkin Pie

  1. Preheat oven to 350°F (175°C).
  2. Blend 1 (14-ounce) package silken tofu in a food processor or blender until completely smooth.
  3. Add remaining ingredients (see below) and blend until well combined and smooth.
  4. Pour mixture into an 8-inch unbaked deep-dish pie crust.
  5. Bake for 50-60 minutes, or until the center is just set. The filling will still be soft; it will firm up as it chills.
  6. Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set properly.
  7. Serve chilled and enjoy! Makes one 9-inch pie.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

101g

Fat

10g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Vegetarian Proteins Tofu & Tempeh Recipes The Americas American Healthy Vegetarian Vegan Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Occasion Pies And Tarts Desserts Oven Holiday Event Kosher Picnic Vegetarian Pies Dietary Gifts Thanksgiving To Go Equipment 4 Hours Or Less Dairy Free