Recipe: <!-- -->Dairy-Free Pumpkin Pie<!-- -->
The silken tofu and maple syrup combine for a creamy spin (but dairy-free!) spin on traditional pumpkin pie. Top with our irresistible Whipped Coconut Cream, if you like.
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Cooking tools:
- Blender
- Oven
- Pie crust
- Measuring spoon
- Mixing bowl
- Baking dish
Ingredients
- 1 can (15-ounce) pumpkin purée
- 2 eggs
- 1/2 cup pure maple syrup or honey
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 package (12-ounce) silken tofu
- 1 (9-inch) unbaked pie crust (in pie pan)
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