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Posted Jan 14 2009 7:50pm
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Yes, Thanksgiving was yesterday, but our Pumpkin Pies are already gone. This pumpkin pie recipe was a hit, especially with my 8 year old NON allergic daughter. You’ll probably be asked to make pumpkin pie again before the holiday season is over. I’ll probably make another one today to go with all my other leftovers!

Here is the recipe that won them all over:

DAIRY, EGG AND NUT FREE PUMPKIN PIE

 

Thanksgiving wouldn’t be complete with a creamy pumpkin pie. This version is lighter than traditional versions made with evaporated milk and eggs. If you are short on time and want to use a store bought crust, Pillsbury brand will do. It doesn’t contain any dairy or eggs.

 

½ recipe Best Pie Dough for 9 inch pie

1 ½ c. silken tofu, whipped in blender until creamy

¾ c. packed light brown sugar

½ tsp. good quality vanilla extract

½ tsp. salt

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

1 15 oz. can pumpkin (not pumpkin pie filling)

 

Preheat oven to 350 degrees. Fit chilled pie dough into 9 inch pie plate and trim dough to form a rim. Crimp with fingertips. Line dough with aluminum foil and fill with pie weights. Bake until crust is very light brown, about 15 minutes.

 

Increase oven temperature to 425 degrees. In the large bowl of a mixer fitted with the paddle attachment combine ½ c. whipped tofu, brown sugar, vanilla, salt, spices and canned pumpkin   Add remaining 1 c. whipped tofu and beat well. Pour mixture into prepared pie plate and bake 15 minutes. Decrease temperature to 350 degrees and bake another 50-60 minutes or until set. Cool to room temperature on wire rack, then refrigerate.

 

BEST PIE DOUGH

 

¾ c. cold dairy free shortening (buy in stick form, and cut into small pieces)

1/2 tsp. salt

2 c. all purpose flour

4-5 T. ice cold water

 

Combine flour and salt in a food processor. Add chunks of shortening and pulse a few times until mixture is crumbly. Add water one tablespoon at a time, pulsing until dough just comes together. Transfer mixture onto floured board, and divide into two disks. Wrap in plastic wrap and chill for at least an hour or frozen up until one month.

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