Okay, you're not going to believe this but last year at our family Thanksgiving, this dairy-free pumpkin pie beat out a traditional pumpkin pie in a blind taste test.
And with the surprise ingredient in the filling, everyone got an extra (low-fat) helping of protein. So yes, it's actually healthier than a typical pumpkin pie.
The secret to the luscious and decadent filling is, wait for it, tofu.
And for those of you who have concern over soy, it's worth noting that whole soybean products do not pose a danger to the average person (just make sure you read that label to know what you're getting).
In our house, we usually go semi-homemade on the pies because with all the other cooking I'm responsible for, a good crust is just not in the cards (I'm more of a cook than a baker anyway). So use any of your favorite crust recipes for this one (or check out this one). Or you could go crustless and make parfaits (or see my Allergy- Friendly Pumpkin Mousse Parfait recipe here).
The Best EVER Pumpkin Pie (Filling)
- 15 oz can pureed pumpkin
- 8 oz silken tofu
- 2 tbsp corn starch
- 1/2 cup pure maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 dash ground cloves
Preheat oven to 350 degrees Fahrenheit. Place all ingredients in a blender and blend until smooth. Pour filling into preferred pie crust shell. Bake for 40 minutes and turn off oven. Let pie sit in hot oven for 5 minutes. Remove from oven, allow to cool to desired temperature and serve.